Friday, September 19, 2008

Cornflake Pork Tenderloin

Here is a current favorite around our house. Ella especially loves to help me make it, as she enjoys pounding the meat.

1 Pork Tenderloin, cut into 1/2" slices
3/4 cup wheat-free flour (like Bob's Red Mill)
1 cup egg substitute or 2 large eggs
1 1/2 cups finely ground cornflakes (I use a food processor)
1/2 cups Parmesan cheese, finely shredded
coarse kosher salt
2 tablespoons olive oil
lemon wedges and fresh parsley (for garnish)

Place a slice of tenderloin in a thick plastic bag. Pound with the flat side of a meat tenderizer until evenly thin, approx. 1/8". Repeat for all slices and plate.

Place the flour on a plate. Season with salt and pepper. Place eggs or egg substitute in a low bowl. Blend with a fork. Combine cornflakes and Parmesan cheese in a third dish. Add a pinch or two of coarse salt.

Take each of the pork slices, dredge in flour, dip in egg mix, and cover with cornflake/cheese mixture. Cook in a frying pan, preheated with oil over med-high heat. Cook each side for approx. 3-5 minutes. Allow crust to reach a golden brown before flipping. Drain on paper towels and serve immediately. Garnish with chopped parsley and lemon wedges.

Ella likes hers with ketchup!

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