HOOSIER BREADED TENDERLOINS
Apparently, a over-sized pounded piece of pork loin, breaded and fried, placed on a toasted bun and topped with "everything" is a dish unique to Indiana and a few other Midwestern places. Here is a great recipe for anyone missing this and anyone who wants to learn to love it!
Provided by Lise in Indiana
Categories Pork
Time 54m
Yield 4 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 423.2, Fat 30.6, SaturatedFat 5.6, Cholesterol 47.6, Sodium 899.6, Carbohydrate 30, Fiber 1.9, Sugar 2.6, Protein 7.3
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