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  Recipe Home » Sandwich » Compton's Breaded Pork Tenderloins
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  Compton's Breaded Pork Tenderloins
  Category: Sandwich
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 278
Ingredients:
-Rosanne Troxel TJFM10C
4 3-to4-oz pork tenderloin cutlets
1 Beaten egg
3/4 cup Milk
2 cup All-purpose flour
2 tbsp Cornmeal
1 tsp Paprika
Shortening or cooking oil
4 Buns
Condiments such as ketchup, mustard, onion, tomato, lettuce and any other toppings you like
Instructions:
Place each tenderloin cutlet between 2 pieces of clear plastic wrap.
Using the smooth side of a meat mallet or the bottom of a small
frying pan, pound meat to 1/8-inch thickness. Remove plastic wrap and
place on baking sheet. Freeze meat for about 10 minutes or till it's
stiff.

In bowl, combine egg and milk. In another bowl, combine flour,
cornmeal, paprika and 1/2 teaspoon salt. Dip each tenderloin into egg
mixture, then into flour mixture, pressing the flour into the meat.
Repeat dipping in egg, then flour mixture.

In a large skillet, heat 1/2 inch of shortening or cooking oil till it
sizzles when a pinch of cornmeal is added. Fry tenderloins, 1 or 2 at
a time, for 1 1/2 to 2 minutes on each side, turning once. Keep warm
in oven while you fry the remaining tenderloins. Serve warm on buns.
Pass the condiments. Makes 4 servings.

From Dee Vieschke's Compton Diner in IL Recipe printed in Midwest
Living, April 1993

From the recipe files of Rosanne Troxel, Lenexa, Kansas USA
(tjfm10c@prodigy.com)
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