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OT Breaded loin

L

Leroy

Well-known Member
On breaded loin how would you do the breading? Always just fried them in the skillet. Got 2 nice ones yesterday at grocery for $1.39#. Sliced and pounded part of each for frying and the rest for in crock pot.
 
I use a sleeve of saltines, 1/2 cup of graham cracker crumbs, and 1 tablespoon each of garlic salt, basil, and oregano. Egg wash and a good coating of the crumb mix. Good for about 6 hammered out tenderloins.
AaronSEIA
 
I use egg and milk to get them wet bread them in a plastic container that has a divider so after u shake them the excess fall off for the next batch. I got it from Bass pro for fish. As for the breading I use JR Madds.
 
I assume you're talking pork loin?

We sometimes use a store-bought coating, but I've come to favor the delightful simplicity of simply pan frying in Canola oil, possibly with a little fresh extra-virgin olive oil added to the Canola.

We like non-complex tastes, but some folks like very complex tastes.

Another thing we do sometimes is put them in the slow cooker along with Campbell's Cream of Chicken soup, and maybe some chicken broth as well. And sometimes will even take it out of the slow cooker and finish it in the oven with additional CoC soup added on top.
 
Leroy,
I've never pounded them thinner - will have to try it.

But for regular pork chops or boneless chops, I occasionally dip them in flour. Then I season both sides to our tastes with: a touch of salt, black pepper, garlic powder, onion powder and dill weed.

Then I brown them well on both sides.

Next I put the heat on low and cover the pan and let them gently steam until they are completely tender (so you can just cut it/break it apart with a fork -- no knife needed).

You can make a milk/country gravy from the drippings in the pan by adding a tablespoon of flour to the drippings. Turn up the heat a bit and let the flour/drippings bubble and cook. Then slowly stir in some milk (perhaps a cup or a bit more), and bring it back to a gentle boil for a few minutes. You may need to add a touch of additional seasoning to the gravy. It's great on any type of potato: mashed, boiled with skins on, baked, etc.

Serve with some steamed vegetables or a salad... and you've got a terrific meal!

(Sorry, I don't have very specific measurements for seasonings or making the gravy. I just don't measure much when I'm cooking.)
 
A spoon full of Mayo (varies as to volume of meat), same for sour cream, 1 egg (other stuff for flavor - curry powder, garlic etc. to taste). Mix thoroughly. Let sit for a bit. Lay loins (any kind of pork) in Pyrex pan (or equivalent), cover with mixture, sprinkle bread crumbs and ground Parmesan cheese. Bake at 350 for 45 mins. You might get lucky and it will be delish ! ;^)
 
A local restaurant had the best pork tenderlions. We found out they used Drakes Mix for the batter. Local store has it, and it is great batter. joe
here
 
Thanks every one. just curious what is used for that. A small local chain restruant has the best breaded loin sandwhiches but do not get there very often, and the name is Happy Daz the same as the old TV show with the same decor. For just me I probably will keep on with the skilet with pam just as I have.
 
Sweet, I have always pounded all beef or pork that is sliced without bones. My slicer is set on 1/2" thick and when I am done pounding the loin it is down to 1/4" thick, makes it bigger across and makes it more tender for bad jaws to eat. The good sandwiches at a local restrant are very god and the meat is only about a quarter of an inch thick but twice the size of the bun. For one it is just too much work to do more than nessary to get something to eat.
 
Breaded tenderloins are a big thing here in Indiana, lots of local eating joints serve them and you can get them from the local wholesale food dist. to deep fry yourself.
 
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