Recipe - Compromise Crispy Noodle And Apple Kugel

Rosanne Troxel TJFM10C
4 3to4oz pork tenderloin
cutlets
1 Beaten egg
Three fourths cup Milk
2 cup Allpurpose flour
2 tablespoon Cornmeal
1 teaspoon Paprika
Shortening or cooking oil
4 Buns
Condiments such as ketchup,
mustard, onion, tomato,
lettuce and any other
toppings you like

Place each tenderloin cutlet between 2 pieces of clear plastic wrap. Using
the smooth side of a meat mallet or the bottom of a small frying pan, pound
meat to 1/8inch thickness. Remove plastic wrap and place on baking sheet.
Freeze meat for about 10 minutes or till it's stiff.

In bowl, combine egg and milk. In another bowl, combine flour, cornmeal,
paprika and One half teaspoon salt. Dip each tenderloin into egg mixture, then
into flour mixture, pressing the flour into the meat. Repeat dipping in
egg, then flour mixture.

In a large skillet, heat One half inch of shortening or cooking oil till it
sizzles when a pinch of cornmeal is added. Fry tenderloins, 1 or 2 at a
time, for 1 One half to 2 minutes on each side, turning once. Keep warm in oven
while you fry the remaining tenderloins. Serve warm on buns. Pass the
condiments. Makes 4 servings.

From Dee Vieschke's Compton Diner in IL Recipe printed in Midwest Living,
April 1993

From the recipe files of Rosanne Troxel, Lenexa, Kansas USA
(tjfm10c@prodigy.com)
Posted to MMRecipes Digest V3 #189

Date: Mon, 8 Jul 1996 14:01:16, 0500

From: TJFM10C@prodigy.com (MRS ROSANNE E TROXEL)