‘It’s an Indiana thing’

[Ma and Pa]

That's Dor-Tee's Drive-In. Someone ID'd that bistro a while back on another thread. Let's go!

[me]

I'm gonna try to remember that this time. 

[Gardengirl]

You can criticize Indiana eats all you want, but I get Indianapolis Monthly with lists of restaurants and their menus, and you can find any kind of food you want there! If you really want to see restrictive eating, come to California. There are almost NO mom and pop restaurants here at all! It is all fast food and name brand restaurants, no really good home cooking or any interesting food. It is really bad.

[Ma and Pa]

Same thing around Anderson, unfortunately.   

[Henry Hawk]

All this talk about tenderloins has me wantin' to take a drive up to Alex and get one at that place on Harrison St.

my sister had my family over this weekend, and fixed .. probably..the most delious tenderloins that had ever been eaten by anyone.....I'm here to tell you that they was magnificat!!!

[Ma and Pa]

Well, are you gonna let us in on the secret, or just leave us drooling on our keyboards? Ma don't like a slobbery keyboard.

[Henry Hawk]

Well, are you gonna let us in on the secret, or just leave us drooling on our keyboards? Ma don't like a slobbery keyboard.

really it's is pretty simple.......she gets some chops and beats them until they are paper thing and about half the size a dinner plate....she takes some saltine crackers, puts them unders some wax paper and takes a roller to them and crushes them down to almost a powerder.............dips the loins in some eggs, powders them real good with the crackers...and fries them in some oil in a skillet at a medium heat.....

for what ever reason, when I do the exact same thing, they don't taste NEARLY as well as my sisters.....

[me]

really it's is pretty simple.......she gets some chops and beats them until they are paper thing and about half the size a dinner plate....she takes some saltine crackers, puts them unders some wax paper and takes a roller to them and crushes them down to almost a powerder.............dips the loins in some eggs, powders them real good with the crackers...and fries them in some oil in a skillet at a medium heat.....

for what ever reason, when I do the exact same thing, they don't taste NEARLY as well as my sisters.....

Strange as this may sound it might be that you are using different crackers.  You will get a different taste with different brands or whether they're salted or unsalted.

[Ma and Pa]

OK Hank -- Time to soar over to your sister's and snoop around in her pantry till you learn what brand of saltines she uses. Will be awaiting your disclosure. 

[Exterminator]

really it's is pretty simple.......she gets some chops and beats them until they are paper thing and about half the size a dinner plate....she takes some saltine crackers, puts them unders some wax paper and takes a roller to them and crushes them down to almost a powerder.............dips the loins in some eggs, powders them real good with the crackers...and fries them in some oil in a skillet at a medium heat.....

for what ever reason, when I do the exact same thing, they don't taste NEARLY as well as my sisters.....

That's pretty much the same way I make schnitzel with a couple of exceptions...I powder the tenderloins with flower (usually with some spices like garlic powder and paprika) before the egg wash and I use a mixture of saltines and Panko for breading.  Also, experiment with adding stuff to the eggs...I've used both hot sauce and spicy brown mustard with good results.

I used to think the worst part about making these is beating the tenderloins out because the meat gets on everything.  A few weeks ago I was watching a cooking show where the guy put a couple at a time into a gallon-sized ziploc freezer bag to beat them out and voila...no mess!  Now why hadn't I thought of that?

[Henry Hawk]

I never had schnitzel before, is it similar to tenderloin?...do you eat it like a sandwich?....

THAT is a great idea on beating them in the freezer bags....

the only problem I have is it takes such a long time to fry up enough to feed my family....it is something that you cannot hurry on....you got to fry them on a low to medium heat...

[Exterminator]

I never had schnitzel before, is it similar to tenderloin?...do you eat it like a sandwich?....

For all practical purposes, it is a tenderloin...very common German fare.

THAT is a great idea on beating them in the freezer bags....

Yeah, I felt like such a dumbass.   

the only problem I have is it takes such a long time to fry up enough to feed my family....it is something that you cannot hurry on....you got to fry them on a low to medium heat...

You could use a little more heat, brown them and then put them in the oven at about 250 degrees (covered but remove cover about 10-15 minutes before serving to crisp the breading) to finish while you're browning the next batch.  I use a deep fryer but it still takes a while and they still go into the oven.

[Mr442]

We/I (the wife is a poor deep fryer person) use Premium saltines for our tenderloins, the wife beats the loins until they are very thin, I dip them in egg and milk, before coating with the cracker crumbs, and deep fry them (around 375 or so) as I would french fries.  It only takes a couple of minutes to cook one, in the deep fryer.   

We had a batch last weekend.

[Exterminator]

I'll give up my deep fryer when they pry my cold, dead, cholesterol-laden fingers from it!   

[pariann]

Damn, I read you would give up your deep fryer, and should have stopped there...then called to see if you wanted to part with it.