Chef Dad's Pork Tenderloin SandwichPosted: Updated:
1 lb. Center Cut & Butterflied Pork Chops (about 4-6 oz. ea. - tenderized*)
2 Cups All Purpose Flour
4 Cups Bread Crumbs (Italian Seasoned or Panko)
1 Qt. Corn or Vegetable Oil (plus 1 Tbsp. Butter)
4 Soft Hamburger Buns
Mayo, Pickles, Lettuce, Tomato, Yellow Mustard (whichever you prefer)
Salt & Pepper
Put your eggs in a bowl the beat them well. Set aside. Put your flour in a large zipper bag and set aside. Put your bread crumbs in a small square or rectangular dish and set that aside. Line them up from left to right - flour, egg, bread crumbs. Have a large flat plate or baking pan lined with wax paper ready.
Season your pork with kosher salt & fresh cracked pepper on both sides. Gently press the seasonings into the meat. Move the meat, one or two at a time into the zipper bag with the flour and close it up keep lots of air in there. Shake the bag well to coat the meat with flour. Open the bag and lightly shake off the excess flour then dip the meat into the egg. Move the wet meat into the bread crumbs and coat well. Place the breaded pork on the wax paper and repeat until done. Cover your meat with foil and refrigerate until you're ready to cook.
Get a large frying pan over medium high heat with about 1 ½ cups of vegetable or corn oil in it. Once the oil hits 350-360 degrees, cook the pork for about 2 minutes then flip for another 2 minutes. Check to make sure it's cooked all the way through.
This recipe makes 4 sandwiches.
Cook's Notes: *Most supermarkets offer a free "meat tenderizing" service. Call the butchers department just to be sure. If you are buying center cut pork chops that are about 1" thick, have them run it through the tenderizer 3 times. If it's a thinner butterflied cut, two runs through the tenderizer should be fine. Make sure you buy boneless cuts of meat because the bones cannot be put through the tenderizer.