1 lb. pork tenderloin
3 tbsp. seasoned bread crumbs
1 tbsp. grated Parmesan cheese
1 tsp. salt
1/8 tsp. pepper
2 tbsp. vegetable oil
1 sm. onion, chopped
1 clove garlic, minced

Cut tenderloin crosswise into 8 slices, approximately 1 inch thick. Place each slice on its cut surface and flatten with heel of hand to 1/2 inch thickness.

Combine crumbs, Parmesan cheese, salt and pepper; dredge pork slices to coat. Panfry slowly, with onion and garlic, in oil in large frying pan 10 minutes. 4 servings.