There are meat treats that burst with big beefy flavor, and there are meat treats where a bunch of protein is dressed up in and/or disguised by tastes familiar to and/or loved by your child. This one is the latter.
Drawing inspiration from the hubcap-sized breaded pork tenderloin sandwiches of Iowa and Indiana, here we go all in on crispy and juicy; mustard and a soft and sweet roll make it feel as familiar and comforting as a hamburger or a hug. We’re not without our usual tricks, of course: parmesan and lemon zest in the breading give it a nutty and savory flavor that’s lighter than a shallow-fried piece of pig meat might otherwise suggest; the finished product looks pretty similar to a chicken tender or cutlet. New and familiar at the same time.
(Note: the recipe photo below is more a visual nod to how breaded pork tenderloins are typically served–i.e., with the meat stretching well past the edge of the bun–than a serving suggestion; simplify and/or eliminate the sandwich component at your discretion. See the “Serve” section below for tips on how to approach it.)
Set up your ‘crusting’ station by taking out three flat containers and filling one each with the following:
If you’re trying this out for the first time and/or your child isn’t a huge on-a-bun (little) person, serve just the pork patty, cut in strips; we recommend cherry-picking the bites your child will most enjoy and/or find easiest to eat–most likely the crispy edges at the ends of each piece. If serving as a sandwich, you can do as Iowans do and top with some bread-and-butter pickles and mustard, but the pork also wants for little more than a squeeze of lemon.
You can use this technique for chicken and beef, too; the cook time should be the same. You can also skip the breadcrumbs and use parmesan as the jacket by mixing the flour with a ton of grated parmesan and a bit of lemon zest; lightly spray the meat pieces with a bit of cooking spray, then roll in the flour-cheese mixture. Cook as directed above.
Brad (the Dad) is the founder and Chief Recipe Officer of New Dad's Kitchen. His own cooking/feeding journey started humbly during his son's infancy, preparing and managing his son's bottle intake in order to support his wife; it has since blossomed into a full-on passion to feed his child and family delicious and healthy meals that can satisfy both a toddler and his very tired parents.
