1 ½-Cups Fine Dry Bread Crumbs Combined with ½ Cup Grated Parmesan
Butter and Olive Oil for Sautéing
Remove Pork Tenderloin from vacuum-sealed bag and
rinse removing the silver
skin. Pat dry and slice into appx. 1” pieces, you
may get about 6-8 pieces. With
your palm or heal of you hand flatten each piece
of meat – this meat is so tender
you really should not need a meat mallet. Season
with salt and pepper and then
Dip each piece in flour, then in egg mixture and
finally in the breadcrumbs
and Parmesan making sure to coat well. At this
point the Tenderloins can be
quick frozen for later use or refrigerated for at
least 30 minutes to allow the
breadcrumbs to “set” and adhere better.
In a large frying pan or skillet melt at least 2T.
butter with 2 T. of olive oil. Cook
on medium-high, about 5 minutes on each side
turning once until both sides
are golden brown. It is better to fry in two
batches instead of overcrowding your
frying pan, which will leave the breading more
soggy than crispy. Use additional
butter and oil as necessary.
Notes of Interest-
For this recipe I like to use saltine crackers for
the breading. The crackers create
a really crusty coating, which is a personal
preference and the addition of the
cheese adds a little more protein. You can either
pulse the crackers in a food
processor or place them in a sealed Ziploc bag and
using a rolling pin crush the
crackers to a fine consistency. You can also try
Panko or fresh breadcrumbs.
Remember to only save breadcrumbs that have NOT
come in contact with the
raw meat. This recipe is so versatile you can
substitute Shrimp, Tilapia, Chicken
or even inexpensive cuts of beef that have been
tenderized to ¼” thickness with
a meat mallet.
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