Very tasty and tender. I added some grated parmesan cheese to the breadcrumbs. I also used less oil and just browned both sides. Thanks for sharing!
I really enjoyed this. The garlic flavor really did permeate the meat. Of course I did use about 6 cloves of garlic. I didn't worry about pounding the meat , I just cut the pork very thin and I didn't put 1 inch of oil in the pan, that was too much oil for me, I just put in enough to get a little sizzle going. Thanks for a keeper!
Used wild boar and the milk tenderized it to the point that if blindfolded, you'd think it was the most expensive cut of tenderloin. I'm spreading the wealth; please tell somebody about this technique.