Ingredients

Ingredients:
Pork tender loin
1 Cup all purpose flour
1/2 cup Corn starch
2 cups Panko crumbs
2 eggs
2 tablespoons Balsamic vinegar
2 tablespoons Lemon pepper
2 tablespoons Soul seasoning
2 tablespoons Emeril's Bam* (recipe follows)
Vegetable oil for frying

Instructions

Cut 6 steaks of pork tenderloin into 1/2" pieces from the slab. Between plastic wrap with a rolling pin or flat meat tenderizer pound steaks until thin. About 1/4". Mix the lemon pepper, soul seasoning and Emeril's Bam* in a small bowl and blend with a fork. Using your fingers sprinkle each with the seasoning mix on both sides. In 3 separate pie plates using plate 1 Beat eggs 80 strokes and add the balsamic vinger to the eggs. Stir. In pie plate 2 add the flour and cornstarch. Blend with fork. In pie plate 3 add the Panko Crumbs. Coating well with each pie plate dredge the loin into the egg mixture, then the four and corn starch, then the panko crumbs. On a platter, cover and let stand in the refrigerator 20 minutes or so. While the pork is resting heat your deep fryer using vegetable oil to 360 degrees. If you don't have a good deep fryer you may use a cast iron skillet with 2" of oil using a thermometer. Fry the pork in the oil about 2-3 minutes per side. It will easily brown. Drain on paper toweling.


Emeril's Bam Spice

2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup

Main Dish