Fried Pork Slices

After serving pork tenderloin, I always have extra. So I cut the cooked meat into 1/4-inch-thick slices and dip them in our favorite barbecue sauce. Next, I dredge them in a mixture of equal parts flour, bread crumbs and grated Parmesan cheese. I fry these slices in butter or margarine until they’re crispy, about 7-10 minutes on each side. They’re very quick to fix, and my 4-year-old daughter enjoys them even better than the original dinner. —Dawn Girard, Mayville, Michigan

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