Try this Comptons Breaded Pork Tenderloins recipe, or contribute your own.
Suggest a better descriptionPlace each tenderloin cutlet between 2 pieces of clear plastic wrap. Using the smooth side of a meat mallet or the bottom of a small frying pan, pound meat to 1/8-inch thickness. Remove plastic wrap and place on baking sheet. Freeze meat for about 10 minutes or till its stiff. In bowl, combine egg and milk. In another bowl, combine flour, cornmeal, paprika and 1/2 teaspoon salt. Dip each tenderloin into egg mixture, then into flour mixture, pressing the flour into the meat. Repeat dipping in egg, then flour mixture. In a large skillet, heat 1/2 inch of shortening or cooking oil till it sizzles when a pinch of cornmeal is added. Fry tenderloins, 1 or 2 at a time, for 1 1/2 to 2 minutes on each side, turning once. Keep warm in oven while you fry the remaining tenderloins. Serve warm on buns. Pass the condiments. Makes 4 servings. From Dee Vieschkes Compton Diner in IL Recipe printed in Midwest Living, April 1993 From the recipe files of Rosanne Troxel, Lenexa, Kansas USA (tjfm10c@prodigy.com) Posted to MM-Recipes Digest V3 #189 Date: Mon, 8 Jul 1996 14:01:16, -0500 From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)
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Serving Size: 1 Serving (236g) | ||
Recipe Makes: 4 | ||
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Calories: 550 | ||
Calories from Fat: 84 (15%) | ||
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Amt Per Serving | % DV | |
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Total Fat 9.4g | 12 % | |
Saturated Fat 2.5g | 13 % | |
Monounsaturated Fat 2.9g | ||
Polyunsanturated Fat 2.6g | ||
Cholesterol 110.9mg | 34 % | |
Sodium 1198.6mg | 41 % | |
Potassium 568.1mg | 15 % | |
Total Carbohydrate 81.7g | 24 % | |
Dietary Fiber 3.6g | 14 % | |
Sugars, other 78.1g | ||
Protein 32.7g | 47 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 550
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