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  • Writer's pictureCheyenne

Crispy Pork Tenderloin Sandwich


2 pork chops**

2 eggs, beaten

¼ cup milk

1 cup all-purpose flour

¼ cup panko or breadcrumbs

1 tsp salt

1 tsp black pepper

1 tsp garlic powder

1 tsp paprika

1 tsp seasoning salt



**If desired, this recipe could also be made using boneless chicken breasts


  1. Place pork in a ziplock bag. Using rolling pin, or meat mallet, beat pork until about ¼ inch thick. The thicker the original pork chop, the bigger the tenderloin. Set aside

  2. In large dish, add eggs and milk. Stir

  3. In separate dish, add flour, panko, salt, pepper, garlic powder, paprika, and seasoning salt. Mix well

  4. Dip pork into egg mixture and coat both sides well

  5. Transfer to dish with flour and dredge both sides well. Shake off excess

  6. In deep pot, fill with oil until about 1.5 inches deep. Heat over medium heat

  7. Once hot (sprinkle pinch of the flour in, if it sizzles, its ready), slowly add pork. Don’t over crowd the pan and cook in batches if required

  8. Allow pork to cook 5 minutes on each side. Try to only flip once. Check that pork is cooked, if not allow to cook an additional 2 minutes or until cooked. Drain on paper towel

  9. Assemble sandwich with favorite toppings. I suggest mayo, lettuce, tomato, onion, pickle, and mustard

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