1 lb. pork tenderloin, cut in 1/4" slices
1 egg, beaten
1/4 c. milk
2/3 c. all purpose flour
1/2 tsp. salt
1/4 tsp. pepper
4 tbsp. butter, divided
1 tbsp. lemon juice

Place tenderloin between 2 sheets of waxed paper and flatten to 1/8" thickness with mallet. Combine egg and milk in shallow dish. Mix well. Combine flour, salt and pepper in shallow dish. Stir well. Dip pork in egg mixture and then dredge in flour mixture.

Heat 2 tablespoons butter in large skillet, add meat. Cook over medium heat until golden brown, turning once. Keep warm on serving platter (or shut in microwave).

Add remaining 2 tablespoons butter and lemon juice to skillet; cook 1 minute, stirring to loosen pan particles. Pour over pork. Yield: 4 servings.

If you use a less expensive cut of pork, be sure to trim as much fat as possible from the meat before cooking.