2 lb. pork tenderloin, cut into 12 slices
1/3 c. flour
1 tsp. salt
1/4 tsp. pepper
1 egg, beaten
2 tbsp. milk
3/4 c. dry unseasoned bread crumbs
1 tsp. paprika
1/2 c. butter
Lemon slices
Parsley

Flatten each slice of pork to about 1/3 inch thickness by pounding between waxed paper; set aside. In pie pan combine flour, salt and pepper. In small bowl stir together egg and milk. In another pie pan combine bread crumbs and paprika. Coat each slice of pork with flour mixture. Dip in egg mixture then coat with bread crumbs mixture.

In skillet melt 1/4 cup butter over medium heat. Cook 6 slices at a time, turning once until golden brown (3-4 minutes per side). Remove from pan to platter. Keep warm in oven. Cook remaining slices. Garnish with lemon slices and parsley.