Breaded Pork Scallops (Medaillons de Porc a l'Anglaise)

• 1 1/2 pounds boneless loin of pork, trimmed of almost all fat
• Salt to taste if desired
• Freshly ground pepper to taste
• 1 egg
• 3 tablespoons water
• 1/2 cup plus 1 tablespoon corn, peanut or vegetable oil
• 13 cup flour
• 1 cup fine fresh bread crumbs
• 3 tablespoons butter, optional
• Lemon wedges for garnish

1. Cut meat or have it cut crosswise into 12 slices of equal thickness.
2. Pound each lightly with flat mallet.
3. Arrange on flat surface and sprinkle with salt and pepper on both sides.
4. In side dish combine egg, water, one tablespoon oil, salt and pepper.
5. Beat well to blend.
6. Put flour in second dish and bread crumbs in third.
7. Dip pork slices in flour to coat thoroughly, shaking off excess.
8. Dip each in egg mixture and then in crumbs to coat well.
9. Pat to help crumbs adhere.
10. Heat about 1/4 cup of oil in large, heavy skillet and add a few breaded slices to fill skillet without crowding.
11. Cook about 5 minutes on one side until golden brown.
12. Turn and cook about 5 minutes or slightly longer on other side.
13. Transfer to warm platter.
14. Continue adding oil and pork until all are cooked.
15. Heat butter until lightly browned and pour over meat.
16. Serve with lemon wedges.

boneless loin of pork, salt, freshly ground pepper, egg, water, corn, flour, bread crumbs, butter, lemon wedges

Taken from cooking.nytimes.com/recipes/1454 (may not work)