These things are a pretty big deal around here.
Ingredients:
All purpose flour
4 5 oz patties of pork loin, cut about 1-inch thick
2 c buttermilk
2/3 c all purpose flour
2 eggs
Oil for frying
2 c crushed saltine crackers
4 large hamburger buns
Mustard & pickle chips, or other condiments of choice
Directions:
1. Sprinkle a small amount of flour on a smooth, clean surface and use a meat pounder to pound each slice of tenderloin until it is about 1/4-inch thick.
2. Mix together the buttermilk, flour, and eggs to make a paste. In a shallow dish, cover the tenderized patties of pork with this mixture. Cover the dish and refrigerate it for 12-16 hours.
3. Heat cooking oil in an iron skillet to 350 degrees.
4. Bread the soaked patties with the crushed saltine crackers. Cover and pat them dry with the crackers.
5. Ease each patty into the hot oil and fry until golden.
6. Sandwich each patty in a bun and dress with mustard and pickle chips.
Ingredients:
All purpose flour
4 5 oz patties of pork loin, cut about 1-inch thick
2 c buttermilk
2/3 c all purpose flour
2 eggs
Oil for frying
2 c crushed saltine crackers
4 large hamburger buns
Mustard & pickle chips, or other condiments of choice
Directions:
1. Sprinkle a small amount of flour on a smooth, clean surface and use a meat pounder to pound each slice of tenderloin until it is about 1/4-inch thick.
2. Mix together the buttermilk, flour, and eggs to make a paste. In a shallow dish, cover the tenderized patties of pork with this mixture. Cover the dish and refrigerate it for 12-16 hours.
3. Heat cooking oil in an iron skillet to 350 degrees.
4. Bread the soaked patties with the crushed saltine crackers. Cover and pat them dry with the crackers.
5. Ease each patty into the hot oil and fry until golden.
6. Sandwich each patty in a bun and dress with mustard and pickle chips.