Friday Recipe - Breaded Pork Tenderloin Sandwiches

My in-laws grew up in Indiana and then moved to a farm town in Nebraska when my husband was growing up, so they make some mid-west meals that I never had when I was growing up in the heart of the city. This is one of them, and it is SO yummy. My kids often ask for it, but the problem is when I make them they do not come out as good as when Mr. Man cooks them. So he usually gets elected to cook these for us when we get a craving for them!

Breaded Pork Tenderloin Sandwiches
INGREDIENTS:
6-8 pork cutlets (try to get thinner ones, but if you get thicker ones you will need to place a cutlet between waxed paper and flatten it out until it is thin enough for the sandwich)
3 eggs, beaten
4 Tbls of milk
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp seasoning salt
salt and pepper to taste
2 cups crushed saltine cracker crumbs
1/2 cup vegetable oil
hamburger or kaiser buns
OPTIONAL TOPPINGS: mayonnaise, ketchup, mustard, dill pickle slices, lettuce, onion and tomato

Beat together eggs and milk, garlic powder, onion powder, seasoned salt, salt and pepper in a shallow bowl.

Place cracker crumbs in a separate shallow bowl.

In a large skillet, heat oil over medium high heat. While oil is heating, dip cutlets in egg mixture, then coat with the cracker crumb mixture. Place the coated cutlets into the hot oil and fry until golden brown on both sides. Lay on a paper towel to absorb the grease.

Grill or toast inside of buns. Put one cutlet on a bun; add your choice of lettuce, tomato, onion, mayonnaise, ketchup, mustard and pickle. My family prefers just a cutlet and some dill pickles on the bun. I, personally, add on the mayo, but you can top it however you like!