5 1/4 pound boneless pork tenderloin chops cut about 1 inch thick
2 Tbsp. milk
1/2 tsp. EACH - onion powder, granulated garlic, Lawry's seasoning salt, black pepper, oregano, marjoram
2 cups Panko breadcrumbs
Canola oil for frying
Red onion slices
Sliced tomatoes & chopped lettuce (optional)
Butterfly pork chops by slice them in half horizontally, but not cutting through. Put each pork chop between plastic wrap and pound to 1/8 inch (should be fairly even so they cook evenly). Set aside.
Whisk 2 eggs, milk, and spices in a large flat dish (like a pie pan). Place Panko breadcrumbs in another flat dish. Dip each pork chop into the egg and then coat with Panko bread crumbs. Set on a piece of wax paper and set aside. Do not stack pork after breading. Allow to sit on counter until room temperature.
|Prior to frying|
|Should look golden brown, like this!|
Toast buns in oven until golden brown. Place a mixture of mustard and Mayonnaise on both sides of the bun, add raw onion and pickles on top of tenderloin patty. You can also add fresh slices of tomato and chopped lettuce for additional crunch.
Makes 5 large sandwiches.
|I served my tenderloin sandwiches with coleslaw and oven roasted white and sweet potatoes.|