|1 pounds||Pork tenderloin|
|3 tablespoons||Seasoned bread crumbs|
|1 tablespoon||Grated Parmesan cheese|
|2 tablespoons||Vegetable oil|
|1 small||Onion, chopped|
|1||Clove garlic, minced|
Cut tenderloin crosswise into 8 slices, approximately 1 inch thick.
Place each slice on its cut surface and flatten with heel of hand to ½ inch thickness. Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings.
Submitted By BARRY WEINSTEIN On 02-25-95
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