8 3-ounce boneless pork loins
Salt and pepper
3 eggs
1 cup all-purpose flour
2 cups bread crumbs
1/2 cup vegetable oil

Mushroom Sauce:
1 tablespoon butter
3 cups sliced mushrooms, a mixture of button and chanterelle
1 small onion, chopped
2 roma tomatoes
1/2 cup beef broth
1 cup red wine
Leaves of 2 sprigs of fresh thyme
1/4 teaspoon minced fresh rosemary
Dash dried marjoram
1 bay leaf
Salt and pepper

Pound pork loin to about 1/4 to 1/8 inch thick – but not paper thin – between two sheets of plastic wrap. Season with salt and pepper. Beat eggs in a bowl. Dust pork with flour on both sides. Dip in beaten eggs. Coat with breadcrumbs, patting them to ensure they stick. Refrigerate.

Make sauce: Heat butter and onions in a saucepan over medium heat. Stir in mushrooms and cook for 1-2 minutes. 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.

Heat vegetable oil in a large fry pan. Carefully add pork and fry on high heat, using a screen to prevent splattering. Turn and continue frying just until both sides are golden brown. Remove to paper towels. Drizzle with mushroom sauce and serve immediately. Serves 4.

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