HAND-BREADED TENDERLOIN SANDWICH

HAND-BREADED TENDERLOIN SANDWICH 1 pork tenderloin - cut off 6 to 8 slices ( 1/2 to 1-in. thick), reserve the rest of the tenderloin for another use 4 eggs Splash of milk 2 sleeves of saltine crackers Oil for frying Make an egg wash with the eggs and a splash of milk in a pie pan or similar sized bowl. Beat mixture well. Set aside. Place both sleeves of crackers in a large zip-top bag, squeeze as much air out as you can. Crush the crackers with the rolling pin until the pieces are crumbs. Place in a pie pan or similar sized bowl. Set aside. Place one piece of the pork on a plastic cutting board. Top with Saran wrap. Use the rolling pin to hit the pork, flattening it - working from the center out, flattening into fairly thin slices. Repeat with remaining pork slices. Lay out enough aluminum foil on your counter to comfortably hold all the tenderloins. One at a time, dip the pork pieces into the egg mixture, coating both sides well. Then place in the cracker crumb mixture, coating both sides well. Remove to the aluminum foil to rest while you repeat with remaining pork slices. Do not stack them on top of each other! Let the tenderloins rest about 10-15 minutes so the breading stays on during frying. Meanwhile, heat oil to 375 degrees F. Fry the tenderloins one or two at a time, depending on the size of your fryer, until golden brown. Flip once during frying to ensure even browning. Drain on paper towels. To serve, place on hamburger buns and top with mustard, pickles, and onions ... or your choice of toppings.