This is another wonderful way to eat pork tenderloin. Pork tenderloins come in a package of two. Double the recipe if you are using the whole package.
Top Skinny on finely shredded lettuce and tomato on a bun, or you can serve it with mashed potatoes and gravy and make it a full dinner.
Slide a sharp knife under and trim the silvery tendon of the meat.
Slice tenderloin into 4 pieces. With cut side up, put a plastic bag over and gently pound and shape the cutlet into 1/4 inch thick.
In three shallow pans dredge cutlets, starting with flour mixture, egg wash, then fresh bread crumbs.
Pat fresh bread crumbs to adhere.
1 pork tenderloin (about 1 pound), prepared according to photos
1/2 cup all-purpose flour
2 large eggs
6-8 slices white sandwich bread, processed coarsely
3 teaspoons of all-purpose dry rub (see recipe from previous post)
*Put 1 tsp. of rub to each pans of Flour, egg, and bread crumb mixture
1 cup vegetable oil
4 hamburger buns
1/4 head shredded iceberg lettuce
1 medium tomato , sliced
1. Adjust oven rack to middle position and heat oven to 200 degrees. Pat pork cutlets dry with paper towels and season with salt and pepper.
2. In three shallow dishes, put flour in one, beat eggs in second, and fresh bread crumbs in third, adding 1 tsp. of dry rub in each pan. Gently toss or whisk.
3. Coat cutlets in flour, shaking off excess. Dip both sides of cutlets in egg mixture, then dredge in crumbs, pressing on crumbs to adhere. Place cutlets on wire rack set over baking sheet and let dry 5 minutes (or refrigerate up to 1 hour).
4. Heat 1/2 cup oil in large nonstick skillet over medium heat until shimmering. Lay 2 cutlets in skillet and fry until crisp and deep golden, about 2 minutes per side. Transfer to large paper towel-lined plate and place in warm oven. Discard oil, wipe out skillet, and repeat with remaining oil and cutlets. Place 1 cutlet on each bun and top with lettuce, tomato, and mayonnaise. Serve.