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Here is a sandwich that a lot of you midwestern people would know about.Out here in AZ,there are people who don't know what I'm talking about.All I tell them is that they are missing out.This is good stuff!
One more thing,this is a good recipe if you have frustrations and you want to pound on something for a while.
4 slices pork loin,1/2 inch thick
1 c.flour
1 egg,slightly beaten
1 c.milk
1 sleeve saltine crackers
oil for frying
4 hamburger buns
1)Pound pork until very thin and double in size. It can be so thin that it can have holes in it.
2)Combine milk and egg
3)Put crackers in between 2 sheets of wax paper and with a rolling pin,crush them until they resemble grains of sand.
4)Dredge pork in flour,then in egg and milk mixture.Drain slightly.Then dredge in saltine crackers crumbs.Press the crumbs in slightly and shake off excess.
5)Preheat a saute pan with 1/2 inch of oil over medium heat.
6)Fry pork loin for 2 minutes or until golden brown on both sides.Don't worry,they'll be fully cooked.Drain on paper towels.
7)Serve on hamburger buns with your favorite toppings.
Note: you can add a little bit of salt and pepper to the flour if you want to.
One more thing,this is a good recipe if you have frustrations and you want to pound on something for a while.
4 slices pork loin,1/2 inch thick
1 c.flour
1 egg,slightly beaten
1 c.milk
1 sleeve saltine crackers
oil for frying
4 hamburger buns
1)Pound pork until very thin and double in size. It can be so thin that it can have holes in it.
2)Combine milk and egg
3)Put crackers in between 2 sheets of wax paper and with a rolling pin,crush them until they resemble grains of sand.
4)Dredge pork in flour,then in egg and milk mixture.Drain slightly.Then dredge in saltine crackers crumbs.Press the crumbs in slightly and shake off excess.
5)Preheat a saute pan with 1/2 inch of oil over medium heat.
6)Fry pork loin for 2 minutes or until golden brown on both sides.Don't worry,they'll be fully cooked.Drain on paper towels.
7)Serve on hamburger buns with your favorite toppings.
Note: you can add a little bit of salt and pepper to the flour if you want to.
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