A BLAST FROM THE PAST - Tender pork tenderloin pounded thin and breaded in corn flake crumbs and fried to a golden brown. If any of you know anything about Indiana this is one of the state's signature sandwiches. This is how my mom used to make them.
You can have your butcher cut and tenderize the tenderloin for you if you like. Here is how I do it.
Cut across tenderloin strip at 3 inch intervals.
Place 1 chunk into gallon ziplock bag and pound with flat side of meat mallet until about 3/8 inch thick. You want it thin, when put in frying pan meat will draw up a bit and become thicker. Repeat for each chunk,
1 chunk = 1 sandwich.
Place corn flake crumbs in shallow bowl or on a large plate. Add salt if using and mix well; set aside. Beat egg in another shallow bowl and add splash of milk, mix well. Set aside.
Place oil in skillet about 1/2 inch deep, and heat, while breading tenderloin.
Dip the flat pieces of tenderloin, one at a time into the egg mixture, making sure both sides are coated, then into the corn flake crumbs, pressing the crumbs into the meat with your hands, coating both sides. Hold with both hands and place carefully into the hot oil. Fry on first side until golden brown, turn and fry second side until golden brown and meat is throughly cooked. Watch carefully as crumbs will burn easily. Drain on paper towel.
Serve Deluxe on extra large buns, mayo, lettuce, sliced tomato, sliced onion and pickle.
My Fave: mustard and dill pickle.
Also, good with cole slaw on top
*NOTE: My pork tenderloin was about 2 1/3 lbs. There were 2 strips of tenderloin. I cut across each strip in 3 inch intervals and got 6 chunks out of the 2 strips. I pounded out all the chunks with the flat side of a meat mallet to about 3/8 inch thick. Wrapped each in plastic wrap, then in foil and placed in a ziplock bag for the freezer. I saved out 2 for dinner. I did not bread the tenderloin I wrapped for the freezer.