Ingredients
1 pound pork tenderloin1/4 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper1 egg2 tablespoons water3/4 cup dry bread crumbs3 tablespoons butter1 tablespoon olive oil1/4 pound sliced fresh mushrooms2 tablespoons white wine or chicken broth2 tablespoons additional chicken broth1/2 teaspoon lemon juice1 tablespoon minced fresh parsleyHot cooked pasta, optional
Preparation
Cut pork into 12 pieces; flatten to 1/4-in. thickness. In a shallow bowl, combine flour, salt and pepper. In another bowl, beat egg and water. Place bread crumbs in a third bowl. Coat pork with flour mixture, dip in egg and then coat with crumbs.
In a large skillet over medium-low heat, cook pork in butter and oil for 6-7 minutes on each side or until juices run clear. Remove and keep warm.
Add the mushrooms, wine or broth and additional broth to skillet; stir to loosen browned bits. Bring to a boil; cook until liquid is reduced by half, stirring occasionally. Stir in lemon juice and parsley; cook 2-3 minutes longer or until heated through. Pour over pork. Serve with pasta if desired.
