Pork Medallions With Sauteed Apples

• 1 (1 lb.) pork tenderloin, cut on diagonal into 1/2-inch thick slices
• 3/4 c. fresh breadcrumbs
• 3/4 c. grated Parmesan
• 1/4 c. all-purpose flour
• 1 egg, beaten with 1 Tbsp. water
• 5 Tbsp. butter
• 2 large Red or Golden Delicious apples, peeled, cored and sliced
• 4 shallots, chopped
• salt and pepper
• 1/4 c. canned chicken broth

1. Flatten pork slices with meat mallet, rolling pin or skillet to thickness of 1/8 inch.
2. Combine breadcrumbs and Parmesan.
3. Pat pork dry.
4. Dredge in flour, shaking off excess.
5. Dip in egg.
6. Coat with breadcrumb mixture.
7. Melt 4 tablespoons of butter in heavy, large skillet over medium heat.
8. Add pork (in batches, if necessary) and cook until light brown, about 3 minutes per side. Transfer to serving platter using slotted utensil.
9. Keep warm. Makes 4 servings.

pork tenderloin, fresh breadcrumbs, parmesan, allpurpose, egg, butter, red, shallots, salt, chicken broth

Taken from www.cookbooks.com/Recipe-Details.aspx?id=214292 (may not work)