I'm intrigued by the crushed Chicken in a Biscuit crackers as well as
the Panko and cornstarch.

Lots of ways to prepare this dish and all sound tasty.

http://iowafoodandfamily.com/food/re...rloin-sandwich


Classic Iowa Pork Tenderloin Sandwich

Prep Time:
25 minutes
Cook Time:
10 minutes
Servings:
4
Recipe from:
Cristen Clark, Food & Swine

1 cup all-purpose flour
1 cup cornstarch
2 teaspoons seasoned salt
1 teaspoon ground black pepper
2 eggs
3 tablespoons milk
1 sleeve Chicken in a Biskit crackers, crushed
1 cup panko bread crumbs
4 boneless pork loin chops
1 quart peanut or vegetable oil
4 large sandwich or Kaiser rolls, split and buttered
Dill pickles, ketchup, mustard, thinly sliced sweet onions



Combine the flour, cornstarch, seasoned salt, and pepper in a shallow
baking dish. Remove and reserve 2 tablespoons of this mixture. In a
second shallow baking dish, whisk the eggs and milk together until
well-blended. In a third dish, combine the crushed crackers and panko,
plus the reserved flour/cornstarch mixture.

Butterfly each pork chop and pound between sheets of plastic wrap with a
meat mallet to ¼-inch thick.

To coat, first dredge each piece of pork on both sides in seasoned
flour, shaking off any excess. Dip into the egg mixture to coat both
sides, then dredge in the crumb mixture, pressing gently to coat both
sides evenly. Transfer the pork to a clean plate and repeat the process
with the remaining pork. Allow the pork to rest for 20 minutes to give
the breading time to adhere to the meat.

In a large, heavy-bottomed skillet heat the oil to 350°F. Fry the
breaded pork until golden brown on both sides, about 3 minutes per side.
The pork is cooked when it reaches an internal temperature of 145°F on
an instant read thermometer. Transfer to paper towel-lined plate.

In a skillet, toast the buns over medium-high heat. Serve pork loin on
buns with condiments of choice.