Comfort food at its best.
- 2 whole Eggs
- 1 cup All purpose flour
- 1 cup Breadcrumbs
- 1 teaspoon seasoned salt
- 1 teaspoon Coarse ground pepper
- Canola oil, for frying
- 4 whole Pork tenderloins, pounded and tenderized
- FOR THE CREAM SAUCE:
- 1 cup Chicken broth, divided
- 4 teaspoons Flour
- 2 tablespoons apple cider vinegar
- 1 teaspoon Dill
- 1 cup Fresh cream
- Salt and pepper to taste
In a shallow bowl, whisk the eggs and set aside. In a large plate, combine the flour, breadcrumbs, salt and pepper. In a large cast iron skillet, heat enough oil to cover the bottom of the skillet.
Dip fillets in egg mixture, then dredge in flour mixture, completely coating both sides. Cook in a hot skillet, frying on each side 7-9 minutes until golden brown. Transfer the meat to a baking dish and cover with aluminum foil. Keep warm in a hot oven at 200ºF.
To make the cream sauce, heat 1/2 cup broth in a skillet, stirring in leftover fried pork. In a small bowl, whisk flour and remaining broth until smooth. Pour into skillet and bring to a boil, stirring constantly. Cook until thickened. Add vinegar, dill and sour cream. Sprinkle with salt and pepper to taste. To serve, pour the sauce over the pork.