Cut the tenderloin crosswise into 6 slices, approximately 1-inch thick. Pound each slice between two sheets of wax paper with a meat tenderizer until they are about 1/2- to 1/4-inch thick (diameter will vary between 4 and 5 inches). Beat the two eggs in a large bowl and add salt and pepper. Combine bread crumbs and Parmesan cheese in another large bowl. Take each tenderloin and dip it in the egg mixture, then dredge it through the bread crumbs to coat. Let sit on wax paper for 20 minutes before cooking.
Heat the canola oil in a large frying pan and cook each tenderloin approximately 5 minutes (2-1/2 minutes per side) or until crust is golden brown. Place in a baking dish, covered with foil and keep warm in the oven at 250°F for 20-30 minutes before serving. Place on oversized hamburger buns and garnish with onion slices and dill pickle chips. Yellow mustard also advised.
Instructions
Cut the tenderloin crosswise into 6 slices, approximately 1-inch thick. Pound each slice between two sheets of wax paper with a meat tenderizer until they are about 1/2- to 1/4-inch thick (diameter will vary between 4 and 5 inches). Beat the two eggs in a large bowl and add salt and pepper. Combine bread crumbs and Parmesan cheese in another large bowl. Take each tenderloin and dip it in the egg mixture, then dredge it through the bread crumbs to coat. Let sit on wax paper for 20 minutes before cooking.
Heat the canola oil in a large frying pan and cook each tenderloin approximately 5 minutes (2-1/2 minutes per side) or until crust is golden brown. Place in a baking dish, covered with foil and keep warm in the oven at 250°F for 20-30 minutes before serving. Place on oversized hamburger buns and garnish with onion slices and dill pickle chips. Yellow mustard also advised.
Similar Recipes
main courses, pork tenderloin sandwich, sandwich