This one is so simple, I am surprised it is not here already. We had them the other night and I had the leftovers this morning so I thought I'd share it.
- Cut up a backstrap into pieces of about 1.5" thick.
- Pound them into a big flat "elephant ear", just too thick to see through.
- Dredge them in egg and roll in cracker crumbs.
- Fry in a shallow skillet of oil until firm, but not crispy.
- Cool on paper towels to drain the oil, then serve on buns with ketchup, mustard, pickle and onion.