6-8 tenderloins (butterflied)
2 c. milk
2 eggs
1 tsp. salt
1 tsp. pepper
1 1/2 c. flour
1 tbsp. baking powder
1/2 c. cracker meal
1/4 c. yellow corn meal

Mix milk and eggs, then soak tenderloins in mixture; at least 1 hour. Mix all dry ingredients well. When ready to bread, don't shake off liquid. Leave milk and egg mixture dripping from meat and press into the dry mixture. Coat well. Set aside and allow to dry at least 30 minutes before cooking. Deep fry in hot oil or freeze for sandwiches later.

Butterflied tenderloins is done by flattening the tenderloins out with the bottom of a water glass (by pounding them and sliding glass off to side). This flattens, stretches and thins the meat. The meat will be very thin. Serve on warm fresh hamburger bun topped with all the trimmings that it takes to satisfy a hungry boy or girl.