I love to cook with boneless pork chops. When I have prepared schnitzel before, I would buy a family sized package and go from there. But for these little sandwiches, I bought a pre-packaged one pound pork loin. It was about $7. But after slicing the loin into 1 inch pieces and then pounding the slices out thin, I had 18 pieces of pork! Talk about being able to feed a crowd on a budget!
The Dijon mustard mixed in with the egg wash portion of the prep adds a huge difference in the flavor. Set up a breading station with seasoned flour, egg wash, and then the bread crumbs. The pork will fry very quickly and you will be able to rotate the slices in and out of the oil easily as they cook.
1 pork tenderloin (about 1 1/2 - 2 pound), sliced into 18 - 20 pieces
1 cup self rising flour
1/2 t. salt
1/2 t. black pepper
3 eggs, lightly beaten
1 T. Dijon mustard
4 pieces of white bread, processed into bread crumbs
2 - 3 T. olive oil
2 - 3 T. butter
Soft rolls or buns
Lightly flatten the slices of pork, one at a time, while layered between plastic wrap.
In a shallow dish or plate, mix together flour, salt, and pepper.
In a shallow bowl, add eggs and mix in Dijon mustard.
In a shallow bowl or plate, place the breadcrumbs.
Coat each piece of pork in flour, then dip into egg wash, and then coat in breadcrumbs.
You will work in batches to cook the pork. Add 1 T. each of the oil and butter. Heat the oil and butter in a large cast iron skillet until it bubbles. Add a few pieces of pork at a time, and cook, 2 - 3 minutes per side. Drain on a rack placed over a baking sheet.
You can serve these as sandwiches like I did (with a whole grain or German hot mustard), or as a main dish alongside buttered potatoes or noodles.
Adapted from Martha Stewart.