Breaded Pork Tenderloin Sandwiches

Servings: 4 sandwiches

Ingredients

•4 boneless pork chops (about 1” thick)

•1 cup flour

•1 tablespoon seasoned salt

•2 eggs

•2 tablespoons milk

•2 cups crushed saltine crackers

•Oil for frying

•4 large buns

•Toppings, if desired

Directions

Lay one of the pork chops onto a cutting board. Cut horizontally through the pork chop almost all the way through (stop about ½-inch from the edge). Open the chop like a book and lay it flat onto the cutting board. Repeat with remaining chops.

Cover the chops with a layer of plastic wrap. Use a mallet to tenderize and pound the chops to about 3/8 inch thick. Remove the plastic wrap.

In one shallow bowl, combine the flour and seasoned salt.

In another shallow bowl, whisk together the eggs and milk.

In a third, add the crushed saltine crackers.

Coat a pork chop in the flour mixture, then the eggs, and lastly the saltines. Repeat with the remaining chops and set aside.

Pour your frying oil into a large skillet or frying pan (about ½ - 1 inch of oil is ideal). Heat the oil to 350F.

Fry the chops one at a time for about 3 minutes on each side, depending on the thickness of your chops. The internal temperature should be 145F and the breading should be a light golden brown.

Serve the breaded pork tenderloins on a bun with condiments of choice!

Iowa Pork Producers Association