1 1/2 pounds pork medallions, pounded to 1/4-inch thickness
Salt and pepper
3 tablespoons vegetable oil
3 tablespoons unsalted butter
How to Make It
Place flour, eggs and panko in 3 separate shallow bowls. Sprinkle pork with salt and pepper. Dip each medallion first in flour, then egg, then panko.
Warm 1 1/2 Tbsp. oil and 1 1/2 Tbsp. butter in a large skillet over medium heat until butter is foaming. Add half of pork and cook, turning once, until brown and cooked through, 6 to 8 minutes total. Transfer to a paper towel–lined plate, wipe skillet clean and repeat with remaining oil, butter and pork. Serve hot.