Breaded Pork Tenderloin

Source

Excellent Schnitzel-style breaded pork tenderloin. Coat with country gravy and serve with roasted potatoes. Serves four.

Ingredients

• 2lb Boneless Pork Loin Chops
• 1/2 cup flour
• 2 large eggs, beaten
• 2 cups Panko breadcrumbs
• 3 cups canola oil
• Salt
• Pepper

Recipe

1. Trim fat from pork. Carefully slice lengthwise most of the way through the loin chop, and fold open making a butterfly slice. Lightly and evenly pound the pork to uniform 1/4" thickness. Season with salt and pepper.

2. Fill three shallow bowls with flour, eggs, and Panko respectively. Optionally add grated parmesan to the Panko. Coat each pork slice lightly in flour, then in egg, lightly shaking to remove excess coatings, then finally in Panko, pressing the breadcrumbs into the pork to achieve a solid coating.

3. Heat canola oil in a large skillet over medium high heat until rippling hot. Gently lower pork slices into the oil in batches, laying them away from you to avoid splashes. Fry until the bottom side is golden brown and crisp, about 3 minutes. Flip and repeat. Remove to a paper towel to drain.

Enjoy!