Preparation:
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 20 0 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 |
