Title: Compton's breaded pork tenderloins
 Categories: Sandwiches, Pork, Favorite
      Yield: 4 Servings
 
           -Rosanne Troxel TJFM10C
      4    3-to4-oz pork tenderloin
           -cutlets
      1    Beaten egg
    3/4 c  Milk
      2 c  All-purpose flour
      2 tb Cornmeal
      1 ts 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 1/8-inch 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 1/2 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 1/2 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 1/2 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)