Chicken Fried Pork Tenderloin
Servings: 6 servings
This new twist on a classic meal makes pork tenderloin moist, crispy and melt in your mouth.
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Ingredients
Pork Cutlets
- 1 package Pork Tenderloin (two loins) about 1.5 pounds
- Salt & Pepper to taste
- 1 cup All Purpose Flour
- 1 cup Panko Breadcrumbs
- 3 large Eggs
- 2 tbsp Vegetable or canola oil
- 1 tbsp Butter
Gravy
- 2 tbsp Butter
- 2 tbsp All Purpose Flour
- 1 cup Chicken broth or soup base
- 1 tbsp 1/2 and 1/2
Instructions
Pork Cutlets
- Cut the tenderloin into 1 1/2" thick pieces. Place each piece, cut side down, on a piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap. Pound out each cutlet to 1/4" thickness.
- Liberally salt and pepper cutlets.
- Make coating station - put flour in one shallow bowl, the bread crumbs in another bowl, and the three eggs in a third bowl. Beat eggs well.
- Dip each cutlet into flour, dusting off excess. Then dip into egg, allowing excess to drain. Then dredge with bread crumbs, shaking off excess. Place on wire rack.
- Continue with remaining cutlets. Place all on rack and allow to rest for at least 10 minutes.
- While pork is cooking, make gravy.
- Heat large cast iron skillet over medium high heat. Add oil. When oil is hot, add butter. Once it is done foaming, carefully place cutlets in the pan. Let cook, undisturbed, for 5 minutes.
- Turn pork when the bottom is golden brown. Allow to cook through and brown on the opposite side. Serve immediately with gravy.
Gravy
- Melt butter in small saucepan. Sprinkle flour over melted butter, and mix in with whisk. Allow mixture to cook for a few minutes, until beginning to brown. Add chicken broth or chicken soup base mixed with water. Stand back - this mixture will be hot.
- Bring gravy to a gentle boil, and allow gravy to cook for a few minutes. Add 1/2 and 1/2 and stir in right before serving.