When I used to visit my grandparents in the Midwest Breaded Pork Tenderloins were sold at all the local restaurants more so than hamburgers. I loved them! My Mom used to make them for us at home in the East.
Ingredients:
- Thin, boneless pork chops
- Bread crumbs, cracker crumbs or Panko Flakes (I used Panko Flakes)
- Eggs
- Solid shortening
Instructions:
- Cut fat off of the chops
- Pound out each chop with a meat tenderizer hammer
- Mix eggs (2 eggs for 8 chops)
- Dip each chop into eggs
- Dip each chop into bread crumbs on both sides
- Refrigerate for an hour so breading will stay on
- Fry in solid shortening until browned on both sides
I eat mine with cheese, mustard and dill pickles on a Kaiser roll. I make them for my family and now my grown children make them for their families.
It was so strange to go to a local restaurant in the Midwest ans see “Breaded Tenderloins” as the main fare. I never understood why I couldn’t find them at my local restaurants.
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