Pork Tenderloin Piccata
|Pork tenderloin||1 Pound, diagonally cut into 0.25 inch slices|
|Egg||1 , beaten|
|Milk||1⁄4 Cup (4 tbs)|
|All purpose flour||2⁄3 Cup (10.67 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs), divided|
|Lemon juice||1 Tablespoon|
Place tenderloin between 2 sheets of waxed paper, and flatten to 1/8-inch thickness with a meat mallet or rolling pin.
Combine egg and milk in a shallow dish, mix well.
Combine flour, salt, and pepper in a shallow dish, stir well.
Dip pork into egg mixture, and dredge in flour mixture.
Heat 2 tablespoons butter in a large skillet, add meat, and cook over medium heat until golden brown, turning once.
Keep warm on a serving platter.
Add remaining 2 tablespoons butter and lemon juice to skillet, cook 1 minute, stirring to loosen pan particles.
Pour over pork, garnish with lemon slices, if desired.