Instructions Cut the tenderloin in half lengthwise, but do not cut all the way through. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness. Cut into three pieces. With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the
Recipe: 1 Pork tenderloins; (up to 2) 3 Eggs; depending upon the -number of tenderloins used, -(up to 5) 1 ts Milk for every egg used All-purpose flour; amount -depends upon number of -tenderloins Plain; fresh bread crumbs if -possible, amount depends -upon number of tenderloins Salt and pepper to
Ingredients: Pork tenderloins (up to 2), Eggs depending upon the, Milk for every egg used, All-purpose flour amount, Plain fresh bread crumbs if, Salt and pepper to taste, Sheets wax paper, Bacon fat drippings ( I use, ...
Source: Roberta Brisson Slice tenderloins into 1-inch portions. Flatten with mallet until very thin. Do not tear the meat with the mallet. Put flour on wax paper and blend in salt and pepper. Lightly beat milk and eggs together. Do not over beat, you don?t want any air bubbles in the egg mixture. It