The cauliflower breaded in the oven it is a delicious simple and very tasty side dish. A sort of cauliflower cutlet: with a simple cooking in the oven and with a crunchy breading, it will look like fried.
And it will also be very appreciated by those who do not like this vegetable very much. Cauliflowers are also a source of precious substances for our body. They belong to the cruciferous family (together with cabbage, savoy cabbage, broccoli and turnips). They contain many important nutrients including vitamins, mineral salts, fibers and antioxidants (flavones) able to counteract free radicals.
So it is a good habit to eat plenty of it and this recipe can be a tasty alternative to the usual au gratin or boiled cauliflower.
Let's see immediately how to prepare it.
Baked breaded cauliflower
Ingredients
1 large white cauliflower
1 egg
a little flour (3-4 tablespoons)
bread crumbs
salt
flavors to taste
extra virgin olive oil
Preparation
Preparation
First wash and clean the cauliflower by removing the hardest parts at the root. You can use the stems to make soups or soups.
Then cut it into thick slices (otherwise it will break easily) lengthwise.
Now prepare 3 dishes: one with a little flour, one with the pagrattato and the chopped spices of your choice, one with beaten egg to which you have added a little salt.
Pass each slice of cauliflower first in the flour, then in the beaten egg, then in the breadcrumbs mixed with rosemary, or curry, or thyme.
Press well on both sides and gradually arrange the slices on a baking sheet covered with non-stick paper.
Once all the slices of cauliflower are finished, sprinkle them with olive oil and bake the vegetables at 200 ° for about 25 minutes.
Until you see that a nice golden crust has formed.
Enjoy your meal!
Alternatively try the cauliflower au gratin with bechamel:
Cauliflower au gratin in the oven
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An Iowa classic, a tasty tender fried pork tenderloin sandwich. Indiana, Missouri, and even Ohio have laid claim to this traditional comfort food. Maybe I will just say midwest to include everybody.
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Pork Tenderloin Sandwiches Discussion and My Rating
The pork tenderloin sandwich is made with a breaded and fried pork cutlet similar to the Wiener Schnitzel. Oddly enough, it is generally made with mechanically tenderized pork loin, not tenderloin. It was the perfect recipe for the opening day of the Iowa State Fair, which is when I first published this recipe.
For you non-Iowans, this is a small town classic. Almost every small town in Iowa has a restaurant that will claim to have the best, most award-winning or the biggest tenderloin sandwich.
You don’t need to say pork, it is understood, it is just called ” a tenderloin sandwich.” The pork producers have a yearly contest to pick the best restaurant version. There are web sites dedicated to this much-celebrated delicacy.
The Des Moines Register has a yearly roundup of the best tenderloin sandwiches in the state. It is a much-coveted award that will be talked about for decades. It has been, it is, and always will be a much loved Iowa tradition.
I hear that Indiana has the same fanatical love for the tenderloin sandwich, and it is embedded in their Hooser hearts. In the interest of midwest comradeship, they may use my recipe. And may your supply of Iowa raised pork and Iowa made John Deeres last forever. I will give on the cover bridge thing.
My Rating
Maybe it is a 4 without the memories, but it’s a 5 to me and everybody in the midwest.
🐖The Meat
You would think it is pork tenderloin, but you would be wrong. It is almost always pork loin (think boneless pork chop here).
Most of these are made with pork loin that is mechanically tenderized. In most grocery stores in Iowa (I’m thinking of you Hy-Vee) and some other states, the tenderized pork loin is common specifically for this sandwich. Many times sold already breaded.
But, I suggest using pork tenderloin, which is more “tender,” tastier and my preferred meat here. Since the meat is smaller in diameter, I butterfly slices and flatten them.
🥣The Coating
The wash: I suggest, and most other recipes use egg or egg with milk. Several used milk or buttermilk alone. I went with egg with some milk added. An egg wash will stick better.
The breading: I suggest a flour base with some breadcrumbs to add more crunch. Also, I’m adding some spice that seems to be lacking in most tenderloin sandwiches. Even with that, it is a bit bland.
There are other recipes that were flour without even any salt or pepper. There are some with onion powder, onion salt, garlic powder, garlic salt, oregano, paprika, and a few other spices I don’t remember. There were cracker crumbs, bread crumbs, Italian bread crumbs, panko bread crumbs, and cornmeal.
Getting the coating to stick better: -Start with very dry meat. Dry with a paper towel before starting to coat. -Use egg as the wash. -Let it the coating sit for 5 minutes before cooking. -Don’t play with your food. Wait for the edge color change before flipping. -When you do a flip, use a fork and stick it on edge. Try only to flip once.
♨️Cooking
This is a stovetop frying recipe, so we are shallow frying using oil in a large frying pan. You can use those countertop deep-fryers if you have one.
So start with a large frying pan, I’m using a 12-inch cast-iron pan. But other pans can be used.
The oil should be a neutral oil, like corn or canola. The oil temperature needs to be monitored and kept between 350° and 375°. Start at the high end of the range since the temperature will drop when the tenderloins are added.
✔️Final Tips
From all the above you should conclude…. do what you want. Everyone will swear by their method, and I’m sure they are all fine. Mine is simply tasty and melts in your mouth good with not much work.
If the oil gets colder than 325°, the coating will absorb more oil. But too hot oil will burn. I recommend 350° to 375° as your goal, but 325° to 375° is OK.
You can store after cooking for a few days and reheat in the oven at 400° for about 10-15 minutes. You can freeze after cooking.
One commenters froze after coating, but before cooking, I have not done this, so I can’t endorse it.
A final point– this is frying and makes a bit of a mess at times. See the oven-fried recipe below.
Oven Fried Pork Tenderloin Sandwiches Oven Fried Chicken with Gravy 30-Minute Chicken Fried Steak with Gravy Fried Pork Chops with Gravy
🖼️Photo Instructions
Start with about a quarter-inch of oil in a large pan. I used a 12 cast-iron chicken fryer, but any large, heavy frypan would work. Preheat oven and a tray to 200° to use to keep batches warm while you do additional pieces. Put the oil over medium heat and heat to 350°-375°, but not more. You need to check the temperature frequently, and a good instant-read thermometer is great here.
Trim pork tenderloin of any fat and silverskin. Now cut into four equal size pieces. You are going for approximately equal weight. Next, “butterfly” the pieces. Do this by cutting 3/4 of the way, though, and fold it back to double the size.
Next cover with plastic wrap or put in a ziplock bag and pound to 1/4 inch thick.
Set up two pans. In the first, combine one egg and 1/2 cup milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, 1 teaspoon salt, and 1/2 teaspoon each of pepper, garlic powder, and onion powder.
Dry the meat well with paper towels. Start coating the meat with the egg wash. Shake to remove excess. Coat well in the flour mixture and shake off excess. Try to let them rest for about 5 minutes before starting to cook.
Do not “crowd the pan.” Place in the 375° oil. Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy. See the color change at the edge in the picture. The meat is saying, “turn me now.”
Cook until golden brown and internal temp of 145° plus. You will need to adjust heat to keep the oil in the 350° to 375° range. You will not be able to keep it perfect, but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from overheating.
Transfer the completed tenderloin to the heated oven and pan to keep warm for serving. Continue to cook your batches of tenderloins.
I like mine on a bun with mayo. Many will add a pickle, also.
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📖 Recipe
Iowa Breaded Pork Tenderloin Sandwiches
An Iowa classic, a tasty tender fried pork tenderloin sandwiches. Indiana, Missouri, and even Ohio have laid claim to this traditional comfort food. Maybe I will just say midwest to include everybody.
Prep Time10mins
Cook Time16mins
Total Time26mins
Author: Dan Mikesell AKA DrDan
Servings/Adjust Amount: 4servings
4
Ingredients
1pork tenderloin – trimmed
3/4cupoil – corn or canola
1egg
1/2cupmilk
1cupAP flour
1/2cupbread crumbs
1teaspoonsalt
1/2teaspoonpepper
1/2teaspoononion powder
1/2teaspoongarlic powder
US Customary – Convert to Metric
Instructions
Start with about a quarter-inch of oil in a large pan. I used a 12 cast iron chicken fryer, but any large, heavy frypan would work. Preheat oven and a tray to 200° to use to keep batches warm while you do additional pieces. Put the oil over medium heat and heat to 350°-375°, but not more. You need to check the temperature frequently and a good instant-read thermometer is great here.
Trim pork tenderloin of any fat and silverskin. Now cut into four equal size pieces. You are going for approximately equal weight. Next, “butterfly” the pieces. Do this by cutting 3/4 of the way, though, and fold it back to double the size.
Next cover with plastic wrap or put in a zip-lock bag and pound to 1/4 inch thick.
Set up two pans. In the first, combine one egg and 1/2 cup milk. Whip well. In the second pan, 1 cup flour, 1/2 cup bread crumbs, 1 teaspoon salt, and 1/2 teaspoon each of pepper, garlic powder, and onion powder.
Dry the meat well with paper towels. Start coating the meat with the egg wash. Shake to remove excess. Coat well in the flour mixture and shake off excess. Try to let them rest for about 5 minutes before starting to cook.Do not “crowd the pan.” Place in the 375° oil. Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy. See the color change at the edge in the picture. The meat is saying, “turn me now.”Cook until golden brown and internal temp of 145° plus. You will need to adjust heat to keep the oil in the 350° to 375° range. You will not be able to keep it perfect, but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from overheating.Transfer the completed tenderloin to the heated oven and pan to keep warm for serving. Continue to cook your batches of tenderloins.I like mine on a bun with mayo. Many will add a pickle, also.
Do not “crowd the pan.” Place in the 375° oil. Fry for 3-4 minutes per side. About a minute into each side, shake the pan a little to move the meat a little, this will keep it from sticking and help it be crispy. See the color change at the edge in the picture. The meat is saying, “turn me now.”
Cook until golden brown and internal temp of 145° plus. You will need to adjust heat to keep the oil in the 350° to 375° range. You will not be able to keep it perfect, but be aware you need to turn up the heat. Between batches, you should turn the heat down to keep it from overheating.
Transfer the completed tenderloin to the heated oven and pan to keep warm for serving. Continue to cook your batches of tenderloins.
I like mine on a bun with mayo. Many will add a pickle, also.
Recipe Notes
Pro Tips:
This recipe will work with tenderized pork loin also.
Use the coating you want. Vary the spices and components
Temperature of your oil is very important. I suggest corn or canola oil.
To help the coating stick better: -Start with very dry meat. Dry with a paper towel before starting to coat. -Use egg as the wash. -Let it the coating sit for 5 minutes before cooking. -Don’t play with your food. Wait for the edge color change before flipping. -When you do a flip, use a fork and stick it on edge. Try only to flip once.
Good refrigerated after cooking for 2-3 days or frozen for about 3 months. Reheat after thawing in a 400° oven for 10-15 minutes.
HAVE A QUESTION? – Look in the full post.Make it Perfect First Time and Every Time. Don’t miss out, check the full post above. Almost every recipe includes easy step by step photo instructions so you can visualize yourself cooking this recipe along with helpful tips and options.
Nutrition is generally for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally published August 9, 2012. Updated with greatly expanded options and explanations. Photos have been refreshed and a few from other cookings added to help with the explanation. Finally, a table of contents and puppy picture.
Time for a fork-tender crispy breaded pork chop you will love. Done in less 30-minutes with these easy to follow step by step photo instructions.
Nothing beats a well-done pork chop. And a breaded pork chop is classic. Everybody loves a well done breaded pork chop.
My Rating
We both loved them. My wife made me promise to do these frequently.
Pro Tips: Recipe Notes for Breaded Pork Chops
This recipe is a combination of 4-5 recipes and my take on what was really needed for flavor and ease of cooking.
What Pork Chops to Use
I suggest a 3/4 to 1-inch boneless center cut chop. But any real pork chop will do.
With a breaded chop, you don’t want to hide a chunk of fat under the breading somebody might try to eat, so trim off that fat rim.
The bone can lead to the breading falling off some since the meat contracts during cooking. Then the coating is more likely to comes off a bit.
Thin pork chops will cook rapidly and may not even need the oven part of this recipe. Thick pork chops will be the same amount of time on the stovetop but may take up to 20-25 minutes.
The Coating
The coating is relatively simple. Some other recipes will add multiple spices or a bit of parmesan cheese. You can if you want, but it is not needed.
How to Get the Breading or Coating to Stick?
The most important part of a bread coating is to have it stick well to the pork chop. So here are the big secrets to how to get a coating to stick to pork chops.
Pat dry well with a paper towel. Things do not stick well to wet things.
An underlying coating of something with egg.
Coat with something with some flour. When combined with the egg, it sticks well.
No bone if possible. When the meat contracts with cooking, the bone will tend to break the coating.
Cook in a well oiled non-stick pan.
BIG SECRET #1: After coating with the flour mixture set it on a flat surface like a cutting board or plate for about 5 minutes to allow the various layers to combine and adhere better.
BIG SECRET #2: Flip and move the least possible and when you do use a fork. Things like tongs will rip the breading. So use a fork and stab the edges.
Should I Brine the Pork Chops?
I don’t feel the need for a brine. It will slow you down a few hours.
But mostly this is super moist and tender. Here is a picture of me cutting with a fork with no effort.
But if you want to brine, I suggest a brine of 2 cups cold water and 2 tablespoons table salt. Mix well and submerge the pork. Refrigerate for 1-2 hours. Rinse off the salt when done.
You should not use the seasoning salt in the recipe if you brine since the pork is already salted. Use 1/2 teaspoon of paprika to replace the seasoning salt in the recipe.
When is a Pork Chop Done?
The final temperature for pork chops: When I was young, the recommendations for cooking pork was 170 to kill Trichinosis. This has not been a problem in the US for decades, but old ideas die hard.
Yes, I cook my pork butt to 200 degrees plus but that is a taste thing not for safety. But not pork chops.
I like to cook pork chops to 145-150. My wife does not like any pink in pork, so I tend to go even a little higher to 155. The FDA recommends 145 minimum with a 3-minute rest.
Do You Want Gravy?
Everybody loves gravy. It will add a few minutes but is worth the little work if it fits your plans. I didn’t build it into this recipe, but you can easily add it.
Here are two references. The first is my stovetop pork chop recipe with instructions specifically for pork gravy. The second is a more general reference for making gravy.
Fried Pork Chops with Gravy
Old fashion stove top fried pork chops with gravy like grandma made in less than 30 minutes. Just follow the easy step by step photo instructions. Sometimes the old way is the best way.
Check out this recipe
How To Make Gravy at Home
It’s time to learn the secrets to making gravy at home with these easy to follow photo instructions to both the slurry and the roux methods. You won’t believe how easy this can be. Get it right first time and every time.
Check out this recipe
Preheat oven to 350 degrees.
Trim pork chop of the fat rim. Pat dry with a paper towel.
Prepare two trays. First with one egg whipped with a teaspoon of water. Second with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry’s is my choice) and 1/4 teaspoon black pepper.
Dip a pork chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
Dip the egg coated pork chop in the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
Set the chop on a plate or chopping board. Repeat for next chop. We want to coat to set up for a few minutes.
Over medium-high heat, add 2 tablespoons oil to an oven safe, non-stick pan. When hot and the oil is shimmering, with a fork, move the pork chops to the pan.
Brown each side of the pork chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat and not anything to grab the meat and pull off the coating.
Do one last flip on the pork and place in the preheated oven until the internal temperature you want. For us, that is about 5 minutes for 155. This will vary a lot in time so you must use a meat thermometer and get the final temperature you want. Allow to rest on a plate for 5 minutes before cutting.
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If you enjoyed this recipe, the pleasure of a rating on the recipe card below is requested.
Breaded Pork Chops
Time for a fork-tender crispy breaded pork chop you will love. Done in less 30-minutes with these easy to follow step by step photo instructions.
Prep Time10mins
Cook Time12mins
Total Time22mins
Author: Dan Mikesell AKA DrDan
Servings/Adjustment: 2
Ingredients
2boneless pork chops
1egg
1/4cupflour
1/4cupPanko Bread Crumbs – Italian or Plain
1 1/2teaspoonLowry’s Seasoning Salt – different seasoning salt may be used
1/4teaspoonpepper
2tablespoonsoil
Instructions
Preheat oven to 350 degrees.
Trim pork chop of the fat rim. Pat dry with a paper towel.
Prepare two trays. First with one egg whipped with a teaspoon of water. Second with 1/4 cup of Panko Bread Crumbs, 1/4 cup flour, 1 1/2 teaspoon seasoning salt (Lawry’s is my choice) and 1/4 teaspoon black pepper.≈
Dip a pork chop in the egg mixture. Be sure to cover all surfaces. Remove with a fork and allow to drain for a moment.
Dip the egg coated pork chop in the flour mixture. Coat all sides, remove with a fork and shake to remove extra flour.
Set the chop on a plate or chopping board. Repeat for next chop. We want to coat to set up for a few minutes.
Over medium-high heat, add 2 tablespoons oil to an oven safe, non-stick pan. When hot and the oil is shimmering, with a fork, move the pork chops to the pan.
Brown each side of the pork chop for 2-3 minutes until almost the final color you want. Use a fork to flip by poking the meat and not anything to grab the meat and pull off the coating.
Do one last flip on the pork and place in the preheated oven until the internal temperature you want. For us, that is about 5 minutes for 155. This will vary a lot in time so you must use a meat thermometer and get the final temperature you want.
Allow to rest on a plate for 5 minutes before cutting.
Recipe Notes
Pro Tips:
I believe a well-trimmed boneless pork chop is the best here. A bone-in pork chop will tend to make it harder for the breading to stick.
Dry the pork chops well before proceeding with the coating.
After the pork chop is breaded, let it sit for about 5 minutes for the coating to combine and attach firmly to the pork.
The pan needs to be non-stick and oven safe.
Be sure the oil is hot before adding the chops.
Only touch the pork chops with a fork during the breading and cooking to prevent disturbing the coating.
Thicker chops will take longer. A thinner chop may be to your desired temperature even before the oven so you MUST use an instant-read thermometer.
If you are interested in brining or gravy, see the discussion in the post above.
Nutrition Facts
Breaded Pork Chops
Amount Per Serving (1 pork chop)
Calories 344Calories from Fat 162
% Daily Value*
Total Fat 18g28%
Saturated Fat 4g20%
Cholesterol 171mg57%
Sodium 673mg28%
Potassium 530mg15%
Total Carbohydrates 8g3%
Protein 32g64%
Vitamin A2.4%
Calcium2.9%
Iron8.9%
* Percent Daily Values are based on a 2000 calorie diet.
Have a question or something not clear? Ask in the comments.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
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