Iowa pork tenderloin

• 6 boneless butterfly pork chops
• 1/2 frying oil
• 4 eggs
• 1 packages Italian bread crumbs or Kellogg corn flake crumbs-seasonex
• 1 seasoning to taste

1. trim fat from thawed pork
2. pound out and tenderize pork until thin-cut each in half
3. put crumbs in bowl-season
4. beat eggs in separate bowl
5. heat oil in frying pan on medium to medium high heat
6. dip pork in egg and then crumbs-making sure to cover both sides
7. fry until golden brown on both sides

pork chops, frying oil, eggs, italian bread

Taken from cookpad.com/us/recipes/360805-iowa-pork-tenderloin (may not work)