Ingredients

The following ingredients have 4 Servings
  • 1 pound (16-ounces) pork tenderloin, trimmed of silver skin and fat (See Tip 1)
  • 3/4 cup all-purpose flour
  • 1/2 cup milk
  • 1 egg
  • 1 Tablespoon Kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 3/4 cup dried plain breadcrumbs
  • 1/2 cup peanut oil (See Tip 2)
  • Lemon slices for garnish (optional)
  • Minced fresh parsley for garnish (optional)

Instruction

  • Butterfly the pork tenderloin, making sure that you don't cut all the way through. Place between two pieces of plastic wrap; pound to a thickness of 1/4-inch. Cut into serving size pieces.
  • Combine flour, salt, and pepper in Ziploc bag. Whisk together milk and egg in a flat dish. Add breadcrumbs to another flat dish. Bread the pork as follows: (1) coat pork in flour; (2) dip in milk/egg mixture; (3) coat again in flour; (4) dip again in milk/egg mixture; and (5) coat in breadcrumbs. Place in single layers on wax paper lined plate. Refrigerate for at least an hour. (See Tip 3)
  • Heat about 1/2-cup of oil in a large skillet over medium heat. Add single layer of pork; cook until golden brown on both sides, about 5 to 6 minutes per side. Drain on paper towels. Repeat with remaining pork. Yield: 4 servings.