Step 1

Each package of pork tenderloin usually contains 2 tenderloins that are about a foot long. Take the pork tenderloins out of the package and place them on a large cutting board. Pat them dry with a paper towel.

Step 2

Starting at the thick end, cut off medallions that are about 1 inch in thickness but you can cut a little thicker towards the tail end since that side is narrow.

Step 3

Place all the pork medallions on the cutting board cut side up and cover them with a sheet of plastic wrap.

Step 4

Use the flat side of the meat tenderizer to pound each piece until it’s about 1/4 inch thick. Note: do not pound it too hard, too thin, of create holes.

Step 5

You will need to use three wide and shallow bowls to prepare the breading.

Step 6

Combine flour, salt, pepper, and ground mustard in the first one. Whisk egg and Dijon mustard with some salt and pepper in the second bowl. Mix Panko bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper in the last bowl.

Step 7

First – Dip each piece of pork in flour mixture to lightly coat it all over.

Step 8

Second – Dip flour coated pork in egg mixture on both sides.

Step 9

Third – Place the piece of pork into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the meat to make sure the bread crumbs get onto the pork nicely.

Step 10

Repeat with remaining pork cutlets.

Step 11

Preheat a large cooking pan over medium to medium-high heat (depending on the stove) and add olive oil.

Step 12

Place breaded pork tenderloin cutlets into the pan and cook for 3-5 minutes per side, depending on the thickens of the pork, until cooked through and golden brown.