#SANDVICH AND ME GOING TO BEAT YOUR CRACKER#
#SANDVICH AND ME GOING TO BEAT YOUR FREE#

When ready to use, fry them as stated in the directions, but for 2 to 3 minutes longer on each side.

Transfer them to a resealable freezer bag and freeze for up to 3 months. Compare your game times to other players. Estimate how much longer your current game will last. Find out just how long that backlog will take to complete. Freeze until each cutlet is fully frozen. See if a potential game purchase is worth your hard earned money. Once the uncooked cutlets have been fully coated, place them onto a parchment lined baking sheet, about 1/2 inch apart. I recommend freezing them before they are fried for best results. Flip each cutlet over and bake for an additional 5 to 7 minutes or until cutlets are heated through and crisp back up a bit. Place cutlets onto a baking sheet sprayed with cooking spray and bake for 10 minutes. If youвЂ™re unable to eat them fresh you can place the fried cutlets into an airtight container, between layers of parchment paper for up to 2 days. These Pork Tenderloin Sandwiches are best eaten freshly fried (as they wonвЂ™t be quite as crunchy as when they were freshly fried, but they will still be quite good), but they can certainly be made ahead of time and frozen for convenience! Make Ahead

#SANDVICH AND ME GOING TO BEAT YOUR CRACKER#

If you canвЂ™t find either cracker options you can use panko breadcrumbs which will still be very tasty, but the flavor and texture will be different. The flavor is so good and the crunch is unbelievable!ДЄlternatively can used crushed saltine crackers for equally delicious results. Hands down crushed oyster crackers are the best and most delicious breading option for these sandwiches. Best Breading for Pork Tenderloin Sandwiches Each piece of tenderloin should be about 6 ounces in weight.

#SANDVICH AND ME GOING TO BEAT YOUR FREE#

We also prefer the slightly meatier texture paired with the oyster cracker breading with the loin.Дefinitely feel free to use tenderloin though if thatвЂ™s your preference.

We specifically use the loin because you can find nice sized, individually cut, boneless loin chops at the market making things just a tad bit easier on the prep end. Normally the two arenвЂ™t interchangeable in recipes, but since weвЂ™re pounding the meat out until itвЂ™s ultra thin (and tenderized) using either cut here is totally fine!

Although the recipe is called pork tenderloin sandwich, we our pork loin in our recipe.

Sandvich and me going to beat your