Cut the tenderloin in half lengthwise, but do not cut all the way through.
Open and flatten it on a cutting board. Pound with a meat mallet to 1/4
inch thickness. Cut into three pieces. With a fork, beat egg, water, salt,
crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and
repeat. Heat oil in a skillet medium high. Cook meat until browned and
tender, turning once. This will take about 10 minutes.
NOTES : This sounds a bit bland, but it is surprisingly flavorful.
Recipe by: The Good Housekeeping Illustrated Cookbook
Posted to TNT Recipes Digest by "Barbara Zack" <bzack@leading.net> on May
8, 1998
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“God loves each of us as if there were only one of us. #Augustine”
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