1 (14 to 16 ounces) pork tenderloin
½ cup of milk
1 egg
¾ cup all purpose flour
1 Tablespoon Kosher salt
½ teaspoon freshly ground black pepper
1½ cups Panko
½ cup vegetable oil

Trim pork tenderloin of fat and sinewy tissue (silver skin).  Cut in half cross-wise; cut each piece in half length-wise.  Place pieces in Ziploc bag or on plastic wrap covered with another piece of plastic wrap.  Pound to a thickness of ¼-inch.  Set aside.

In a large bowl, whisk milk and egg together.  Set aside.

Place flour, Kosher salt and pepper in a Ziploc bag.  Shake to combine.  Place Panko on a piece of waxed paper or plate.

Add pork to seasoned flour; shake to coat.  Dip in milk/egg mixture and again coat in seasoned flour.  Dip again in milk/egg mixture, and coat in Panko.  Place in single layers on plate lined with waxed paper, with waxed paper between the layers; refrigerate for at least one hour.

Heat vegetable oil in a large skillet over medium heat.  Add several pieces of breaded pork, and fry to a golden brown, 3 to 4 minutes per side; drain on paper towels.  Repeat with remaining pork.  Yield:  4 servings.