1 lb. pork tenderloin
1/3 c. Italian salad dressing
1 beaten egg
1/2 c. all-purpose flour
1/4 tsp. salt
1/8 tsp. pepper
3/4 c. fine dry bread crumbs
2 tsp. dried parsley flakes
1/4 tsp. dried oregano, crushed
Cooking oil for deep-fat frying

Cut pork crosswise into 6 slices; pound each with meat mallet to 1/4 inch thickness. Cut slits around edges to prevent curling. Place in shallow dish; pour dressing over pork. Marinate 30 minutes at room temperature, turning pork twice. Drain, reserving 1 tablespoon dressing.

In shallow bowl combine reserved dressing and egg.

In a separate bowl mix flour, salt and pepper.

In third bowl mix crumbs, parsley and oregano. Coat pork slices with flour, the egg, then crumb mixture.

In wok heat 1 inch oil to 365 degrees. Fry 1 or 2 slices at a time in hot oil for 2 to 3 minutes. Drain on paper toweling; keep warm. Serve plain or on hamburger buns with lettuce and tomato, if desired. Makes 6 servings.