Cut tenderloin pieces 1/2 inch thick. Pound until flat. Dip in 1 can evaporated milk (reserve milk). Roll in flour which has been seasoned to taste. Fry in oil until light brown.

Serve with white gravy. Pour out all but 1/2 cup oil. Add 3 or 4 tablespoons flour, brown lightly; add water to reserved Pet milk to make 1 cup. Add to flour and cook over medium heat until thick.