8 medallions of pork tenderloin, pounded out flat
1 bottle Frank Davis Pork Seasoning--sprinkle on the rounds as desired
1 cup all purpose flour, seasoned with salt and cayenne pepper
1 can evaporated milk
2 cups Panko Japanese-Style Bread Crumbs*
1/2 stick butter
1/2 cup extra virgin olive oil

First, place the pork medallions onto a sheet of freezer wrap.

Then lightly, but thoroughly, sprinkle each one on both sides with the pork seasoning.

Immediately upon seasoning the rounds, begin the dredging process:

1. Dust the medallions in the seasoned flour and shake off the excess.

2. Dip the dusted pork rounds into the evaporated milk.

3. Dredge the dipped pork into the breading crumbs.

4. Set the round aside for at least 4 minutes so that the crumbs will adhere to the meat and not fall of in the hot oil.

While you're preparing the panned pork, place a deep-sided fry pan on the stove over medium-high heat, melt both the butter and the olive oil, and bring the mixture up to heat (about 325 degrees).

Then a few at a time so that the pan is not overcrowded, begin sauteing the 'rounds.'

When they turn a beautiful golden brown, they're done perfectly.

Note: Do not overfry the pork it will dry out and become tough if you do.

As they come out of the fryer, drain the rounds thoroughly either on a frying rack or on several layers of absorbent paper towels.

Serve skillet hot alongside a mound of 'MeeMaw's Stewed Cabbage and potatoes.


Chef's Notes:

To pound out the tenderloin, after cutting off the slices as desired place them on the countertop between two sheets of heavy-duty plastic wrap. Then with a meat maul, pound the slices until they flatten out into thin disks.

A couple of tablespoons of granulated seafood boil can be added to the potato boiling water to enhance the potato flavor.

Panko Bread Crumbs an be found at all Asian grocery stores. I suggest you buy extra and stash the extras in the freezer until needed again.

If you can't find Panko crumbs, however, you can substitute French bread crumbs mixed half and half with old-fashioned oats (just process them in the food processor for a minute to two) before using.

For the crowning touch, splash on a couple of dashes of my garlic hot sauce over the cabbage before you eat it. Hmmmm!