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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