Corn Flakes Encrusted Pork Cutlet Sandwich On A Buttermilk Biscuit Recipes
CORN FLAKES ENCRUSTED PORK CUTLET SANDWICH ON A BUTTERMILK BISCUIT
Provided by Tom Pizzica
Time 20m
Yield 4 sandwiches
Number Of Ingredients 13
Steps:
- In a bowl mix together the KELLOGG'S® CORN FLAKES®, pecans, fresh parsley and a few twists of cracked black pepper. Heat a large skillet over medium-high, and add canola oil. Season the pork chops with salt and press into the corn flake mixture. Gently press down to coat the pork well. Add the pork chops to the hot skillet and cook about 3 minutes per side. Remove and set aside to rest. In a small mixing bowl, whisk together the mayonnaise, mustard, and honey. Slice the biscuits in half, slather with the honey-mustard mixture, and add the pork, lettuce, and tomato. Top with the other half of the biscuit. Enjoy!
BREADED PORK TENDERLOIN WHERE THE BREADING DOESN'T FALL OFF
I love breaded pork tenderloin sandwiches! But every time I make them, the breading falls off in the pan. But last night I had such a great success, I wrote down what I did and will follow this way...I think the key is do not fry them right away after they're coated...let them sit at least 10-20 minutes. My measurements are approximate as I just dump and guess. I guess I just got lucky last night. After they were breaded (uncooked), I had to do something else for a bit. I came back and put them in the pan and it fried up nicely without a bunch of bald spots on my tenderloins. Preparation time includes a 20-minute 'pause' before cooking the breaded loins. You could probably bread them the night before and stick them in the fridge if you have space. Give it a try and let me know!
Provided by AngieME
Categories Pork
Time 38m
Yield 5 huge sandwiches, 5 serving(s)
Number Of Ingredients 6
Steps:
- Mix all the dry ingredients together (corn meal, flour, bread crumbs, seasonings).
- Don't dip the tenderloins into any milk or egg, just dip it in your dry ingredients and coat both sides. Push the dry ingredients into the tenderloin best you can. The natural juices provide enough moisture to get the breading to stick.
- Lay breaded tenderloins on a plate or wax paper for 10-20 minutes to sit.
- Then fry in heated oil. It will take about 3-5 minutes per side, depending upon the thickness of the tenderloin. You may sprinkle tenderloin with salt while frying, if desired.
- Serve on toasted bun with mayo, loads of pickles (my favorite), mustard, ketchup, lettuce, or whatever you desire.
Nutrition Facts : Calories 175.4, Fat 1.7, SaturatedFat 0.3, Sodium 162.7, Carbohydrate 34.5, Fiber 2.3, Sugar 1.4, Protein 5.2
PORK CHOPS IN CORN FLAKE CRUMBS
This is an exceptionally easy recipe which is tastes great. You can buy a box of Kellogg's Seasoned Cornflake Crumbs so you don't have to crush them. The box will last a long time. It's usually by the stovetop stuffing or bread. The amount of margarine is approximate - you may need to melt a little more so I would make sure that you have about 1 1/2 sticks on hand just to be on the safe side. If using a tub of margarine 6 tablespoons is a little more than 1/3 cup.
Provided by More Sunshine
Categories Pork
Time 1h15m
Yield 2 serving(s)
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees.
- Cover baking sheet with foil and spray with non-stick cooking spray (or lightly coat with cooking oil).
- Dip pork chops in melted margarine.
- Coat generously with corn flake crumbs.
- Place in a single layer on the baking sheet.
- Drizzle with remaining melted butter.
- Bake for about 1 hour. You don't have to turn these over.
DEAN'S PORK TENDERLOIN W/MUSTARD AND CORNFLAKES
I am a spoilt woman in the sense that my husband thinks nothing of going into the kitchen and whip up some amazing food, with or without a recipe. The other night he made this dish and we found the combination of mustard and cornflakes was just delicious. He cooks with a 'dash of this', 'a handful of that' etc so the measurements are best estimates. No salt/pepper was added, but you could do this before adding the mustard, if you like
Provided by Deantini
Categories High Protein
Time 20m
Yield 4 serving(s)
Number Of Ingredients 3
Steps:
- Butterfly the pork tenderloin.
- Smear the pork tenderloin with mustard all over.
- Crush cornflakes in food processor until texture is like coarse crumbs.
- Sprinkle the ternderloin with cornflakes and pat to secure crumbs.
- Cook on grill or pan for approx 15 minutes, depending on thickness.
Nutrition Facts : Calories 236.9, Fat 6.5, SaturatedFat 2, Cholesterol 110.6, Sodium 266.8, Carbohydrate 6.7, Fiber 0.6, Sugar 0.8, Protein 36.1
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