Breaded Pork Cutlets

I wanted to share this recipe, because it was a huge hit tonight. I made half the recipe, just in case they hated it, and it made about 6 patties. I ate one, and two of my kids ate two each. I had to split the last one between two kids, and they were still begging for more. It was quite hard to believe. My eldest son isn't autistic, but he's picky as can be. However, he was crazy about this dish.

Enjoy!

• 1-1/2 pds pork tenderloin
• 2 eggs
• 1/4 cup liquid dairy substitute
• 3/4 cup gfcf bread crumbs
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/2 tsp. seasoned salt
• 1/2 tsp. dried marjoram
• 1/2 tsp. dried oregano
• pepper to taste
• 2-3 TBS safflower oil

1. Combine bread crumbs and next 6 ingredients; set aside.
2. Slice pork tenderloin into 1/4" round patties.
3. Place patties between plastic wrap and flatten until thin.
4. Beat together eggs and milk; pour into a shallow bowl.
5. In a large skillet, heat oil over medium high heat.
6. While oil is heating, dip patties in egg mixture, then coat with the bread crumb mixture.
7. Place the coated patties into the hot oil and fry until golden brown on both sides, but don't cook through.
8. Cook patties about 2 minutes per side.
9. Place the browned patties into a large baking dish.
10. Cover pan tightly with aluminum foil.
11. Bake patties in a 325 degree oven for 35 minutes.
12. Uncover patties and continue to cook another 10 minutes.

Contributed by Paula Sessing