1 pound pork tenderloin 3 tablespoons seasoned bread crumbs 1 tablespoon grated Parmesan cheese 1 teaspoon salt 1/8 teaspoon pepper 2 teaspoons vegetable oil 1 small onion
chopped 1 clove garlic
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.