Preheat oven to 350 convection or 375 conventional.
Trim a pork tenderloin of any visible fat and the silverskin. Cut the tenderloin into four approximately equal pieces by weight. Next “butterfly” the pieces. Do this by cutting 3/4 of the way through and fold it back to double the size. On the thinner end which would be longer do two cuts one-third on opposite sides of the meat.
Next cover with plastic wrap or place in a zip lock bag and pound to about 1/2 inch thick or thinner if you want.
Place 4 tablespoons butter on a large baking tray and place in oven for a few minutes to melt the butter.
Set up two pans. In the first, combine one egg and 1/4 cup milk. Whip well. In the second pan, 1/2 cup flour, 1/2 cup panko bread crumbs, 1 tablespoon seasoning salt and 1/2 teaspoon pepper.
Start with coating the meat with the egg wash. Shake to remove excess.
Coat well in the flour mixture and shake off excess. Place on the tray with the melted butter.
Place in oven for 20 minutes. Flip and bake another 10 minutes until golden brown.
Get the thickness of the tenderloin down to at most 1/2 inch, but thinner is ok.
You can use tenderized pork loin for this.
This is bland, so add spices if you want.
Leftovers should be good refrigerated for 3-4 days or frozen for 3-4 months.
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