Pella — 1 pound pork tenderloin
1/2 cup flour
3 cups unseasoned panko breadcrumbs
1 tablespoon milk
1/2 teaspoon salt
freshly ground black pepper
6 tablespoons vegetable oil, divided
1. Preheat oven to 200F.
2. Cut pork on a sharp diagonal to make 4 equal portions. Place between pieces of plastic wrap, and pound to about 1/8-inch thickness.
3. Place flour and panko in seperate dishes. Beat eggs with milk in a third dish. Sprinkle pork with salt and pepper. Dredge in flour, shaking off excess, dip in egg wash, then dredge in panko. Pat lightly. Tranfer to a wire rack 15 minutes to set.
4. Heat 3 tablespoons oil in a 12-inch non-stick skillet over medium-high heat until shimmering. Add 2 cutlets and cook 2 minutes, or until golden and crisp. Turn and cook 2 minutes more. Transfer to an oven-proof plate. Add remaining 3 tablespoons oil, and cook remaining 2 cutlets. Serve with lemon wedges.