INGREDIENTS:
- 1 cup flour (divided)
- 1 egg
- 1/2 cup milk
- Approximately 1/2 sleeve saltine crackers (crushed)
- 3-4 boneless pork loin chops, tenderized
- lard (or canola oil) - enough for about 1/2 to 3/4" in bottom of pan
- Set up your breading stations. One with 1/2 cup flour, one with the egg and milk mixed and the other with the crackers and other 1/2 cup of flour mixed. You can season your breading if you like but salt, that's good enough for us.
- Dip your tenderloin in the flour (See those lines? That is the tenderizer machine's cuts.) Coat on both sides. Dip in egg/milk mixture. Coat with cracker/flour mixture, gently pressing into the tenderloin so it sticks.
- Fry in hot oil/lard approximately 3-4 minutes on each side until cooked through.
- Drain on paper towels. Serve on buns with desired condiments . Mustard, mayonnaise, dill pickle chips, ketchup, sliced onion, lettuce and tomato are all welcome to the party. They can also be cut into strips and dipped in ketchup or eaten as a sandwich with Romaine lettuce strips as the "bun."
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