Thank you for checking out my guides. I make recipes using the seasoning blends my father created in his restaurant. They can be used in 100s of ways. Go to worldseasoings.com for more information.
Grab a bowl large enough to hold the Panko and dip the pork loin into it. Mix the Panko and 1.5 tbsp of #1 French Made Easy. Set aside. Go to www.worldseasonings.com for the seasoning.
Grab another bowl, crack 2 eggs in it and add the course brown mustard. Whisk until mixed evenly. Set aside.
I used 4 pork loins with most the fat trimmed off. Use a nice and sharp knife to trim the strip if fat off the top.
Place each piece of pork on a flat surface. Cover with a piece of plastic wrap then gently pound the pork until it is about 1/4" in thickness.
First you want to dip the pork into the egg wash. Make sure to coat it evenly then dip the pork into the Panko. Cover the pork w/ the Panko then slightly press down. Repeat with the rest of the pork.
This is how the should look. Make sure they are evenly coated. I let mine sit for out 5-10 minutes so the egg and Panko adhere to the pork better. Heat the oil while it is sitting.
I used coconut oil but you can use whatever oil you prefer to fry with. Just make sure it is nice and hot before you add the pork. You want to fry it, not sauté it. Cook on each side for 3-4 minutes.
Flip and cook the other side. Remove from the pan and place on a paper towel to absorb excess oil. This is such a great recipe French Made Easy has 19 different herbs and spices bursting in flavor.
You can chop this and make a sandwich or serve it up with a veggie, perhaps some potatoes and a salad. Either way, you can't go wrong and will enjoy them greatly. Enjoy...
You can make this exact same recipe with any of the 9 gluten-free and all-natural seasoning blends we make. I have made this with our Mexican, Curry and Mediterranean seasoning blend. All were great!