Chicken Fried Pork Tenderloin
This chicken fried pork tenderloin was pulled together due entirely to necessity: middle son pretty much hangs his head every time I tell him we’re having pork. I made this to prove to him that pork can be downright delicious. I often include pork on our menus because it’s a nice change from beef and chicken, plus it’s really, really cheap.
This recipe calls for pork tenderloin to be cut down and pounded; we are using the tenderloin because the family pack came with enough that these were in the freezer. This recipe would work well with boneless pork chops too.
Cut the tenderloin into pieces and pound out between pieces of plastic wrap. If you don’t have a meat pounder, you can use a small, heavy skillet or a rolling pin. Sprinkle a little water on the pork before covering with plastic wrap so it doesn’t tear.
The plastic wrap keeps the mess contained.
To make a coating “station” get out three bowls or plates with a little lip on them. I’ve used cake pans in a pinch and they work well too. Put flour in one bowl, breadcrumbs in another and the eggs in the third. Sprinkle salt and pepper liberally on the cutlets before dredging/coating. It’s a lot easier to make sure each cutlet is seasoned that way. Place the bowls in the order they get coated: flour, egg, breadcrumb.
This Lemon Parm on Arugula outlines the method to coat meat using egg whites and panko before baking, which would also work well with these pork cutlets. I’m not sure middle son would have liked them as well, but I am sure they would be a little better for us.
If you have time, let the cutlets rest for about 10 minutes before cooking to make sure the coating adheres. (I did not have time and they were fine. Obviously. I mean did you see that “after” picture?)
Heat a big cast iron skillet (affiliate link) and let oil and butter heat well before adding the cutlets.
Let the pork cutlets cook, undisturbed, for about 5 minutes to make sure they get a good crust on them. Flip and cook through, about 5 more minutes. While the cutlets are cooking, make the simple gravy. These go great with mashed potatoes, but would make nice sandwiches too.
Chicken Fried Pork Tenderloin
Ingredients
Pork Cutlets
- 1 package Pork Tenderloin (two loins) about 1.5 pounds
- Salt & Pepper to taste
- 1 cup All Purpose Flour
- 1 cup Panko Breadcrumbs
- 3 large Eggs
- 2 tbsp Vegetable or canola oil
- 1 tbsp Butter
Gravy
- 2 tbsp Butter
- 2 tbsp All Purpose Flour
- 1 cup Chicken broth or soup base
- 1 tbsp 1/2 and 1/2
Instructions
Pork Cutlets
- Cut the tenderloin into 1 1/2" thick pieces. Place each piece, cut side down, on a piece of plastic wrap. Sprinkle with a few drops of water and cover with another piece of plastic wrap. Pound out each cutlet to 1/4" thickness.
- Liberally salt and pepper cutlets.
- Make coating station - put flour in one shallow bowl, the bread crumbs in another bowl, and the three eggs in a third bowl. Beat eggs well.
- Dip each cutlet into flour, dusting off excess. Then dip into egg, allowing excess to drain. Then dredge with bread crumbs, shaking off excess. Place on wire rack.
- Continue with remaining cutlets. Place all on rack and allow to rest for at least 10 minutes.
- While pork is cooking, make gravy.
- Heat large cast iron skillet over medium high heat. Add oil. When oil is hot, add butter. Once it is done foaming, carefully place cutlets in the pan. Let cook, undisturbed, for 5 minutes.
- Turn pork when the bottom is golden brown. Allow to cook through and brown on the opposite side. Serve immediately with gravy.
Gravy
- Melt butter in small saucepan. Sprinkle flour over melted butter, and mix in with whisk. Allow mixture to cook for a few minutes, until beginning to brown. Add chicken broth or chicken soup base mixed with water. Stand back - this mixture will be hot.
- Bring gravy to a gentle boil, and allow gravy to cook for a few minutes. Add 1/2 and 1/2 and stir in right before serving.
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