Created by ForeverMama on July 15, 2017
Step 1: Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap.
Step 2: Season with salt and pepper. Beat eggs in a bowl; set aside.
Step 3: Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.
Step 4: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes.
Step 5: Add tomatoes, herbs, red wine and beef broth. Simmer until sauce is reduced by half. Remove bay leaf. Season to taste with salt and pepper.
Step 6: Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat.
Step 7: Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately.