Try this Mom's Breaded Pork Tenderloin recipe.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 155.032 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Slice tenderloins into 1-inch portions.
- Flatten with mallet until very thin.
- Do not tear the meat with the mallet.
- Put flour on wax paper and blend in salt and pepper.
- Lightly beat milk and eggs together.
- Do not over beat, you don?t want any air bubbles in the egg mixture.
- It will not coat evenly on the floured pork.
- Put plain bread crumbs on another sheet of wax paper.
- Place flatten piece of pork tenderloin onto flour mixture, press flour to coat on both sides.
- Dip in egg, let excess drip off.
- The place onto bread crumbs.
- Make sure pork tenderloin is completely covered with bread crumbs with no wet spots.
- Place on baking sheet.
- Repeat breading portion of this recipe.
- After the last piece is done, refrigerate for at 30 minutes, so breading will set and not fall off during frying.
- Heat oil ?till hot.
- Fry at medium high.
- If you fry on high, then tend to get a very dark brown and burn on the edges.
- These don?t take very long, because they are so thin.
- Drain on paper towels.
- Put in oven at 200 degrees F. to keep warm until all pieces of tenderloin are fried.
- Serve with sauerkraut and bread or potato dumplings.
- (Since this dish produces no gravy, I buy French?s Pork flavored gravy to use on the dumplings.
- However, I add a more water than the package says to do.)
- If I don?t want to make sauerkraut and dumplings, you can serve it with mash potatoes or wide buttered noodles and steamed green beans.
- Then, I dip the breaded pork tenderloin in ketchup.
- The leftovers make great sandwiches!
- (I even put ketchup on the sandwich .)
- There was never a family picnic without a huge container of breaded pork tenderloins.
- We ate them just like candy.
Swapping standard bread crumbs for Japanese panko alters the crunch profile entirely, creating a lighter, shaggier exterior that holds up longer against hot oil. Standard fresh crumbs yield a denser, flatter crust, so adjust your pan temperature accordingly to prevent premature darkening before the interior pork cooks through.
The Breading Station Setup
Organize your station linearly using heavy-duty wax paper sheets for flour, the egg-milk wash, and the crumb coating. Beat the three eggs with one teaspoon of milk per egg just until combined; trapping air bubbles in this wash prevents proper adhesion of the outer crumbs. After coating each piece completely with no visible wet spots, transfer the baking sheet to the refrigerator for exactly thirty minutes. This chilling window allows the coating to hydrate and anchor firmly to the meat, stopping the breading from detaching during frying.
Frying and Temperature Control
Maintain the cooking fat at medium-high heat. Frying on maximum heat carbonizes the edges instantly while leaving the interior raw. Because the tenderloin portions are pounded very thin with a mallet, cooking requires only moments per side. Transfer finished cutlets to paper towels to drain excess fat, then hold them in a 200 degrees Fahrenheit oven on a wire rack to preserve crispness while you finish remaining batches.
