Southern Pro Tips and Substitutions

• Tenderizing: Pounding the pork tenderloin is crucial for tenderness. For best results, don’t skip this step. Also, make sure the cutlets are the same thickness for even cooking.
• Seasoning: Feel free to add more spices to the seasoned flour mixture, like garlic powder or cayenne pepper, for extra flavor.
• Seasoned Flour: I use a pre-seasoned store-bought flour blend called Kentucky Kernel Seasoned Flour. This is available at most grocery stores or online. You can also make a flour blend from scratch by mixing together 1 cup all-purpose flour, ½ teaspoon each salt, black pepper, paprika, garlic powder and onion powder, and ¼ teaspoon cayenne pepper (optional).
• Breadcrumbs: If you don’t have crushed crackers or panko, regular breadcrumbs can be used, but panko will give a better crunch.
• Temperature Control: Make sure the oil is hot enough (around 350°F) before frying to ensure a crispy exterior. Use a meat thermometer to measure the internal temperature of each piece of pork tenderloin. Overcooking yields a tougher than desired texture.
• Toppings: Customize with your favorite toppings and condiments to suit your taste.
• Frying options: The best oil options for optimal crispiness and flavor are canola oil, vegetable oil, peanut oil, corn oil, and sunflower oil. However, you can use avocado or olive oil as well, but be mindful that it will have a stronger flavor at the end.