MMMMM-----   Recipe via Meal-Master (tm) v8.06

      Title: State Fair Tenderloins
 Categories: Pork, Breads, Vegetables, Sauces
      Yield: 4 Sandwiches

           Oil; for frying
      4    Boneless top loin chops
           - (8 oz ea); 1" thick, trimmed
    1/2 c  A-P flour
      1 ts Onion powder
      1 ts Garlic salt
    1/2 ts Black pepper
      1 lg Egg; lightly beaten
      3 tb Milk
     10 oz Can plain bread crumbs
      4    Bakery buns

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           Bibb lettuce
           Red onion slices
           Ketchup 
           Mustard
           Mayonnaise

  Heat oil in a heavy skillet or deep-fryer to 350 F/175 C. Follow
  instructions for quantity of oil for deep fryer. For skillet, allow
  at least 2" of oil.

  Place pork chops between plastic wrap. Use flat side of meat mallet
  to lightly pound pork to 1/4" thickness.

  Combine flour, onion powder, garlic salt, and pepper in a shallow
  dish. Combine egg and milk in another shallow dish. Add bread
  crumbs to a third shallow dish.

  Coat pork in flour mixture. Dip one at a time, into the egg
  mixture, then coat with the bread crumbs.

  Working in batches, gently add pork to oil and fry for 6 to
  8 minutes or until golden brown and internal temperature reaches
  145 F, turning once. Drain on paper towels. Serve in buns with
  desired condiments.

  Recipe FROM: https://www.hy-vee.com

  Uncle Dirty Dave's Archives

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