Compton’S Breaded Pork Tenderloins
Description
This classic American comfort dish features thin, pounded pork tenderloin cutlets that are double-breaded for maximum crunch. The key to success is the double-dip technique in egg wash and seasoned flour, which creates a thick, crispy crust that stays golden even when sandwiched. The meat remains tender and juicy inside, contrasting perfectly with the crunchy exterior. Served hot on soft buns with your choice of condiments like ketchup, mustard, lettuce, and tomato, these sandwiches are reminiscent of a high-quality deli or diner experience. They are perfect for a quick weeknight dinner, a nostalgic lunch, or a hearty meal that the whole family will love. Simple ingredients come together to create a satisfying texture and flavor profile that is hard to beat.Ingredients
Directions
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Place each pork tenderloin cutlet between two pieces of clear plastic wrap.
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Using the smooth side of a meat mallet or the bottom of a small frying pan, pound the meat until it is 1/8-inch thick.
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Remove the plastic wrap and place the flattened cutlets on a baking sheet.
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Freeze the meat for about 10 minutes, or until it is stiff enough to handle easily.
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In a shallow bowl, whisk together one beaten egg and 3/4 cup of milk.
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In a separate shallow bowl, combine 2 cups of all-purpose flour, 2 tablespoons of cornmeal, 1 teaspoon of paprika, and 1/2 teaspoon of salt.
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Dip each tenderloin into the egg mixture, ensuring it is fully coated.
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Transfer the cutlet to the flour mixture, pressing the flour firmly into the meat to adhere.
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Repeat the process by dipping the cutlet back into the egg mixture and then into the flour mixture for a double coating.
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In a large skillet, heat 1/2 inch of shortening or cooking oil over medium-high heat.
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Test the oil by adding a pinch of cornmeal; when it sizzles, the oil is ready.
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Fry the tenderloins, 1 or 2 at a time, for 1 1/2 to 2 minutes on each side, turning once, until golden brown and cooked through.
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Transfer fried tenderloins to a warm oven while you fry the remaining cutlets.
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Serve the warm tenderloins on buns with your choice of condiments such as ketchup, mustard, onion, tomato, and lettuce.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 149.0kcal
- % Daily Value *
- Total Fat 3.1g5%
- Saturated Fat 1.0g5%
- Cholesterol 74.0mg25%
- Sodium 57.0mg3%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 26.0g52%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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