Let's Talk BBQ
Recipes => Recipes => Pork Recipes => Topic started by: Pam Gould on March 16, 2014, 05:43:58 PM
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I pounded out some pork loins very thin, then dredged in flour then eggs then flour and cornmeal. They took about 1.5 minutes per side and were just like the ones we got as kids at a place close to home, named Lee's Inn. they were a lot bigger than mine. But they tasted the same, best tenderloins in town. Sorry no pics of sammiches, but I have one left. .☆´¯`•.¸¸. ི♥ྀ.
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Excellent!
You say you have one left? I'm on my way!
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That looks very tasty Pam ;D
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Nice and simple,was that mixed flour and cornmeal or separate and an egg dip between 3 dredges?
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Nice and simple,was that mixed flour and cornmeal or separate and an egg dip between 3 dredges?
dredge in flour first, then egg, then flour & cornmeal, then fry in an inch of oil, aobut 1.5 minutes per side and drain on rack. Then I S & P and make sammiches. .☆´¯`•.¸¸. ི♥ྀ.
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Looks great Pam!!
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Excellent!
You say you have one left? I'm on my way!
You beat me to it, darn it.
Looks great Pam. ;)
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Those look mighty delicious Pam!
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Man, that looks good!! I haven't had them in a while. Need to make some, soon.
Art
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That looks tasty, I love a good pork schnitzel any day. Have you ever tried adding cornstarch to your final dredge flour instead of cornmeal? it gives a real light crispy crust, especially if you season it up good. :)
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Looks good Pam!
Sounds like it made for a great sandwich.
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Looks good Pam, love a good breaded tenderloin!!! Don
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Nice work!
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Mrs liked those too,guess they are in my future.
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That looks tasty, I love a good pork schnitzel any day. Have you ever tried adding cornstarch to your final dredge flour instead of cornmeal? it gives a real light crispy crust, especially if you season it up good. :)
Gonna have to try this that way..We grew up with them like they are..my dad would order 7 of them and we all ate the entire sammiches,,only thing was..he ordered them all with ketchup and pickle. It didnt' matter..we ate them. They were bigger than the paper plate tho. Pam .☆´¯`•.¸¸. ི♥ྀ.
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This is a good looking tenderloin schnitzel .
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That looks tasty, I love a good pork schnitzel any day. Have you ever tried adding cornstarch to your final dredge flour instead of cornmeal? it gives a real light crispy crust, especially if you season it up good. :)
Gonna have to try this that way..We grew up with them like they are..my dad would order 7 of them and we all ate the entire sammiches,,only thing was..he ordered them all with ketchup and pickle. It didnt' matter..we ate them. They were bigger than the paper plate tho. Pam .☆´¯`•.¸¸. ི♥ྀ.
That sounds awesome, I use a ration of 2 parts flour to 1 part cornstarch when I do it and I like to add S & P, garlic powder and paprika to season it up extra.
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Looks and sounds really good. I never added corn meal to the last dredge in flour. I love cornmeal in most everything. For my similar cook I add Crystal hot sauce to the egg wash and call them hot and spicy pork cutlets. Now I am really hungry.