1 ½ Cups Martin’s Potato Bread Crumbs
1 Pound Pork Tenderloin, sliced thinly
1 ½ Teaspoon Salt
1 ½ Teaspoon Garlic Powder
1 ½ Teaspoon Freshly Ground Black Pepper
1 Cup All-Purpose Flour
2 Large Eggs, lightly beaten
Oil for frying
On a flat surface, lay enough plastic wrap to cover all sliced pork.
Lay pork slices next to each other on top of plastic wrap. Cover all pork loin with another layer of plastic wrap.
Using a mallet, flatten and tenderize the pork.
Remove the plastic wrap and season both sides of pork with salt, pepper, and garlic powder.
Add a generous coating of oil to a large frying pan. Heat pan over medium-high heat.
Meanwhile, fill 3 medium shallow bowls or baking dishes with flour, beaten egg, and breadcrumbs, respectively.
Coat each slice of pork with flour, then egg wash, then breadcrumbs. Shake off excess and transfer all slices to a plate.
One at a time, place each slice into frying pan. Do not crowd pan. Fry both sides of pork until golden brown and crispy and inside reaches 145 degrees.
Remove from pan and transfer to paper towel-lined plate. Continue cooking all pork slices in batches.
Recipe adapted from: www.todaysdelight.com