Ingredients:
1 pork tenderloin
1 stick butter
1/2 Cup flour
1 large egg
1/4 Cup water
1/2 Cup breadcrumbs or panko
Directions:
A day or at least a couple of hours before you enjoy this recipe, you’ll need to clarify the butter to avoid scorching the pork. Place butter in a small saucepan and melt at very low heat. Allow to cool for at least 10-15 minutes and skim off the foamy solids on top. Refrigerate the remaining butter for one hour then pour out the water that has separated to the bottom. Slice the tenderloin into medallions about 1/2 inch thick. Use a meat tenderizer to pound them down to about 1/4 inch thick. Put the flour in one small, shallow bowl, combine the egg and water in another bowl, and put the breadcrumbs in a third bowl. Place each medallion in the flour first, then the egg wash, and then in the crumbs. Dip the medallions into the flour with one hand, and into the egg and breadcrumbs with the second hand. Heat butter to shimmering in a large skillet. Cook the medallions in the skillet until golden brown, about 1-2 minutes per side. Serves 5.