pork tenderloin slices, pounded flat
all-purpose flour
salt and pepper
2 eggs
panko breadcrumbs
4 tbsp. olive oil
¼ c. chopped onions
1 c. chopped mushrooms
brown gravy mix
Place flour, salt and pepper in a flat dish. Break eggs in second flat dish and beat. Pour panko into third flat dish. Dip pork pieces to coat in flour, dip in egg and then coat with panko breadcrumbs. Heat olive oil and butter in large sauté pan. Brown pork on both sides; remove and keep warm. Add onions and mushroom to sauté pan and heat until softened. Prepare brown gravy mix according to package directions. Use slotted spoon to transfer onions and mushrooms to brown gravy mix. Serve sauce warm with pork.
