This is a very simple recipe - really, what they serve here in the
Midwest isn't fancy and doesn't require 30 ingredients!

1 Pork loin slice for each serving - have the butcher tenderize it, or
do it yourself with a meat tenderizer. It should be pretty thin (3/8"
inch at the most). I do it myself.

Dip it in a mixture of beaten egg/water (1 egg, 2 T. water) and then
coat it with very fine (very fine) saltine cracker crumbs. Press it
into the crumbs so they stick well.

Fry it in plenty of hot oil in a frypan, or in a deep fryer. When the
crumbs are light brown, it's done (it's so thin, it gets done really
fast).

Serve on a big white-bread bun with yellow mustard, pickle and onion if
you like it. NO ketchup. ;-) It's just wrong. Typically, the
tenderloin sticks out of the bun at least an inch and probably more,
all the way around. They serve some in Honey Creek, Iowa, that are
plate-sized.

Good eats!

Nancy.

(My favorite go-along with it is Fr. fried onion rings.)