Best Hoosier Breaded Tenderloins Recipes

HOOSIER BREADED TENDERLOINS

Steps:

• Place each slice of pork tenderloin between two pieces of sturdy plastic (such as a cut-up large plastic freezer bag), and, using a meat mallet or the bottom of a heavy skillet, flatten the cutlet until it's about 1/4 inch thick, and about 3 1/2 by 5 inches in size.
• Beat the eggs and milk together in a shallow bowl, and whisk in the garlic powder, onion powder, seasoned salt, marjoram, oregano, salt, and pepper until the spices are well blended into the mixture. Place the bread crumbs in a shallow bowl.
• Dip each flattened cutlet into the seasoned milk-egg mixture and then into the bread crumbs, thoroughly coating the cutlets with crumbs. Set the breaded cutlets aside on a rack to dry slightly; do not stack.
• Add oil to a large heavy skillet to a depth of at least 1 inch. Heat the oil to 325 degrees. Gently lower the cutlets, one at a time, into the hot oil, and fry until golden brown on each side, about 3 or 4 minutes per side. Drain the cutlets on a cooling rack set over a rimmed baking sheet lined with paper towels.
• Serve on toasted buns; traditionally a breaded tenderloin will exceed the bun size by 3 or 4 inches all way around. Dress with ketchup, mustard, pickle, lettuce, tomato, and onion, and serve.

HOOSIER BREADED PORK TENDERLOINS

Steps:

• Lay a piece of plastic wrap over a slice of pork tenderloin, and pound out with a meat mallet until it is ¼ inch in thickness. Repeat for each slice of pork tenderloin.
• Crush the Ritz crackers in a re-sealable plastic bag, using a rolling pin. You'll want a breadcrumb-like consistency. Transfer the crumbs to a plate.
• Combine the flour, salt, and ground black pepper, and transfer to a separate plate. Whisk two eggs in a bowl.
• Dredge each slice of pork tenderloin through the flour. Next dip each side into the whisked eggs.
• Then, cover with the cracker crumbs. Be sure each step is completed on each side of the pork tenderloin. (Discard any leftover cracker crumbs, flour mixture, and whisked eggs.)
• Heat vegetable oil in a 12-inch skillet to 350-375 degrees Fahrenheit. Using tongs, gently place a pork tenderloin into the hot oil. Cook for about 2-3 minutes (until golden brown on the bottom), then turn halfway through cooking. Cook another 2-3 minutes. The tenderloin is finished when the internal temperature reaches 160 degrees Fahrenheit, checking with a meat thermometer.
• Remove the tenderloin from the pan using tongs. Allow the grease to drain from the pork tenderloins on a paper towel-lined plate. Repeat frying for each tenderloin-best to give plenty of room in pan.