Step 1

Remove any fat or silver-skin from the pork tenderloin. Sliced it crosswise into four pieces. Place one piece cut side up between two pieces of plastic wrap. Pound carefully with a meat mallet until 1/4 inch thick. Repeat with other three pieces.

Step 2

On a plate, combine the flour, onion salt, garlic salt, and black pepper. In a bowl, whisk together the egg and milk. On a second plate, add the bread crumbs.

Step 3

Pour enough oil in a large dutch oven to come a few inches up. Turn heat up to medium-high and bring the temperature to 365°F.

Step 4

Dredge a piece of flatten pork in the flour until well coated. Shake off the excess flour and then dip in the whisked egg. Then immediately transfer to the plate with the breadcrumbs. Sprinkle extra breadcrumbs on top until the pork is completely coated. Then gently shake off the excess.

Step 5

Transfer the piece of pork to the oil. Cook for about 2 minutes, flipping halfway through. Transfer to a plate with paper towels, and keep warm in a low oven while you repeat the dredging and frying with the other pieces.