Breaded Tender Loins

Here in Illinois a weeknight supper may simply consist of a sandwich and some chips. However, if you want it to be changed and dressed up a bit then try these breaded tenderloins along some some taters. 

1 Lb pork tenderloin (sliced ½ inch thick)

1 Egg (beaten)

3 Tbsp Milk

1 Sleeve saltine crackers (crushed fine)

¾ Cup All purpose flour

1 Tsp Salt

½ Tsp pepper

Oil for frying

1. Flatten pork with a meat mallet

2. Place egg and milk in a small bowl and blend well

3. Combine crackers, flour, and seasonings in another bowl

4. Dip pork in egg mixture, and then in crumb mixture until well coated

5. Heat oil in large skillet

6. Fry pork until deep golden brown on both sides

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