Mom’s Breaded Pork Tenderloin

Source: Roberta Brisson

Slice tenderloins into 1-inch portions. Flatten with mallet until very
thin. Do not tear the meat with the mallet. Put flour on wax paper and
blend in salt and pepper. Lightly beat milk and eggs together. Do not over
beat, you don?t want any air bubbles in the egg mixture. It will not coat
evenly on the floured pork. Put plain bread crumbs on another sheet of wax
paper. Place flatten piece of pork tenderloin onto flour mixture, press
flour to coat on both sides. Dip in egg, let excess drip off. The place
onto bread crumbs. Make sure pork tenderloin is completely covered with
bread crumbs with no wet spots. Place on baking sheet. Repeat breading
portion of this recipe. After the last piece is done, refrigerate for at 30
minutes, so breading will set and not fall off during frying. Heat oil
?till hot. Fry at medium high. If you fry on high, then tend to get a very
dark brown and burn on the edges. These don?t take very long, because they
are so thin. Drain on paper towels. Put in oven at 200 degrees F. to keep
warm until all pieces of tenderloin are fried. Serve with sauerkraut and
bread or potato dumplings. (Since this dish produces no gravy, I buy
French?s Pork flavored gravy to use on the dumplings. However, I add a more
water than the package says to do.)

If I don?t want to make sauerkraut and dumplings, you can serve it with
mash potatoes or wide buttered noodles and steamed green beans. Then, I dip
the breaded pork tenderloin in ketchup. The leftovers make great
sandwiches! (I even put ketchup on the sandwich .) There was never a family
picnic without a huge container of breaded pork tenderloins. We ate them
just like candy.