Description
A party-sized version of a Midwest classic!
Ingredients
Units
Scale
- 1 pound pork tenderloin
- 1/4 cup all-purpose flour
- 1/4 teaspoon onion powder
- 1/4 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- 1 egg, beaten
- 1 tablespoon milk
- 1/2 cup whole wheat bread crumbs
- Peanut oil, enough to deep-fat fry
- 8 slider buns, split and toasted
- 1/4 white onion, thinly sliced
- Dill pickle slices
- Condiments: mustard, mayo
Instructions
- 1. Remove any fat or silver-skin from the pork tenderloin. Sliced it crosswise into eight pieces. Place one piece cut side up between two pieces of plastic wrap. Pound carefully with a meat mallet until 1/4 inch thick. Repeat with remaining pieces.
- 2. On a plate, combine the flour, onion powder, garlic powder, salt and black pepper. In a bowl, whisk together the egg and milk. On a second plate, add the bread crumbs.
- 3. Pour enough oil in a large dutch oven to come a few inches up. Turn heat up to medium-high and bring the temperature to 365°F.
- 4. Dredge a piece of flattened pork in the flour until well coated. Shake off the excess flour and then dip in the whisked egg. Then immediately transfer to the plate with the breadcrumbs. Sprinkle extra breadcrumbs on top until the pork is completely coated. Then gently shake off the excess.
- 5. Transfer the piece of pork to the oil. Cook for about 2 minutes, flipping halfway through. Transfer to a plate with paper towels, and keep warm in a low oven while you repeat the dredging and frying with the other pieces.
Notes
Recipe adapted from Serious Eats
