Pork Tenderloin in Parmesan Herb Breading

Cut well cleaned pork tenderloin into slices about 1 cm thick and pound flat. Beat the eggs and mix with the grated Parmesan. Chop the herbs. Season the fillet pieces with salt and pepper and sprinkle with the herbs (press them down lightly if necessary). Turn the meat on both sides in flour and then pull it through the egg-parmesan mixture. Heat oil in a frying pan and fry the pork fillets in it until golden brown on both sides. Lift out and lightly pat with kitchen paper.

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