3⁄4-1 lb pork tenderloin

2 eggs

1⁄2 teaspoon salt

1⁄4 teaspoon dried rosemary, crushed (I use LOTS more)

1 dash pepper

3⁄4 cup dried breadcrumbs

3 tablespoons vegetable oil

Method:-

• Cut pork tenderloin into 1/2 inch slices.
• Pound to about 1/4 inches.
• thickness.
• Should be about 12 slices.
• In a pie plate,or medium bowl,beat egg with 4 tsps.
• of water,salt,rosemary,and pepper.
• Place bread crumbs on wax paper.
• With tongs (or fingers,like me) dip meat into egg mixture to coat both sides,then dip in crumbs.
• Repeat until each piece is coated twice.
• Heat oil in frying pan or electric skillet: fry tenderloin on each side till golden- about 5 minutes a side.
• Keep warm until all pieces are done