On 01/04/2013 3:36 PM, Nancy2 wrote:

> Veal and pork certainly can be pan fried successfully without burning
> the breading. Pork tenderloin, for example is very tender, as is
> veal.

When I was a kid we had breaded pork tenderloin once or twice a month. I
didn't realized until I moved out of my parents' house that there were
other ways to cook it. I now have it that way about once every 4-5 years
for old times sake.My wife OTOH, grew up with it stuffed and roasted,
which is very good. I found it to be a very versatile meat. Maybe I
should try pork or veal chops breaded and pan fried.