Southern Living OCTOBER 2004
Cut pork loin into 1/2-inch-thick slices. Place pork between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4-inch thickness, using a meat mallet or rolling pin.
Whisk together eggs and next 4 ingredients. Dredge pork in flour, shake to remove excess, and dip in egg mixture.
Melt butter with olive oil in a large skillet over medium-high heat. Cook pork, in batches, 1 minute on each side or until browned. Serve with lemon quarters.
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