LEMONATO

1 Pork tenderloin cut into medallions
olive oil for frying
2 eggs slightly beaten
tub of grated parmesan cheese
½ lb fresh mushrooms, small
1 lemon
pine nuts for garnish

1. Prepare a frying pan with oil and preheat oil.
2. Dip medallion sized pieces of pork first in egg, then in parmesan cheese and fry. Do the same with the mushrooms after the pork is almost done.
3. When finished, and both sides are brown and crispy, remove from heat and serve on plate with lemon juice squeezed over it and sprinkle with pine nuts.