Print
Email
Add a photoServings: 4
Ingredients
- 4 x 3-to4-ounce pork tenderloin cutlets
- 1 x Beaten egg
- 3/4 c. Lowfat milk
- 2 c. All-purpose flour
- 2 Tbsp. Cornmeal
- 1 tsp Paprika
- Â Â Shortening or possibly veg. oil
- 4 x Buns
- Â Â Condiments such as ketchup, mustard, onion, tomato, lettuce and any other toppings you like
Directions
- Place each tenderloin cutlet between 2 pcs of clear plastic wrap. Using the smooth side of a meat mallet or possibly the bottom of a small frying pan, lb. meat to 1/8-inch thickness. Remove plastic wrap and place on baking sheet.
- Freeze meat for about 10 min or possibly until it's stiff.
- In bowl, combine egg and lowfat milk. In another bowl, combine flour, cornmeal, paprika and 1/2 tsp. salt. Dip each tenderloin into egg mix, then into flour mix, pressing the flour into the meat. Repeat dipping in egg, then flour mix.
- In a large skillet, heat 1/2 inch of shortening or possibly veg. oil until it sizzles when a healthy pinch of cornmeal is added. Fry tenderloins, 1 or possibly 2 at a time, for 1 1/2 to 2 min on each side, turning once. Keep hot in oven while you fry the remaining tenderloins. Serve hot on buns. Pass the condiments.
- Makes 4 servings.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 154g | |
| Recipe makes 4 servings | |
| Calories 404 | |
| Calories from Fat 39 | 10% |
| Total Fat 4.38g | 5% |
| Saturated Fat 1.08g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 49mg | 16% |
| Sodium 153mg | 6% |
| Potassium 215mg | 6% |
| Total Carbs 79.19g | 21% |
| Dietary Fiber 3.1g | 10% |
| Sugars 6.07g | 4% |
| Protein 11.53g | 18% |
