Parmesan Pork Medallions

• 0.5 lb. pork tenderloin
• 2 Tbsp. all-purpose flour
• 1 egg, beaten
• 2 Tbsp. bread crumbs
• 1 Tbsp. grated Parmesan cheese
• 0.5 tsp. herbes de Provence
• 0.25 tsp. salt and freshly ground black pepper
• 2 tsp. olive oil
• 1 Tbsp. unsalted butter
• 0.25 cup sliced onion
• 0.25 cup sliced mushrooms
• 1 garlic clove, minced

Cut the pork into 4 thick slices, cover one with a sheet of wax paper, and flatten it with the side of a heavy cleaver to 0.25-in. thickness. Repeat with the other three slices.

Put the flour, seasoned with a little salt and pepper, on a plate, then put the beaten egg in one bowl, while you combine the bread crumbs, cheese, herbes, salt, and pepper in another. Coat the pork slices first with the flour, then dip them in the beaten egg and finally in the breadcrumb mixture to coat.

Heat the olive oil and butter in a large skillet over medium heat. When the butter is foaming add the pork slices and cook them until the meat is no longer pink, 2–3 minutes on the first side, flip them, and 2 minutes on the other side. Remove them to warm plates and keep them warm.

Add the onion to the pan and cook, stirring, until it's getting soft. Add the mushrooms and cook for a couple of minutes, and, finally, the garlic, cooking for 1 more minute. Serve over the pork.