3/4 lb. pork tenderloin, cut into nugget size
1/2 c. all-purpose flour
1/8 tsp. garlic powder
1 egg, slightly beaten
1 tbsp. water
1/2 c. dry Italian flavor bread crumbs
1/2 tsp. salt
1/4 tsp. pepper
2 tbsp. butter
2 tbsp. vegetable oil
2 tbsp. lemon juice
2 tbsp. dry white wine

Pound pork tenderloin slices until 1/4 inch thick. Mix flour and garlic powder. Roll pork nuggets in flour mixture. Mix egg and water. Dip floured nuggets in egg mixture. Mix bread crumbs, salt, pepper. Coat with crumb mixture. Heat 1 tablespoon butter and 1 tablespoon oil in 10 inch skillet over medium heat until hot. Cook 1/2 pieces pork, turning once, until done, about 12 minutes. Remove pork from skillet: keep warm. Repeat with remaining butter, oil and pork. Remove pork from skillet: stir lemon juice and wine into skillet. Heat to boiling, pour over pork. 6 servings.

Can also be made with chicken.