Cut the pork loin into quarter inch medallions and pound flat.
Dunk them in milk and dredge in corn meal. Saute in canola oil over medium high heat, about two minutes per side. Take care to not over-crowd the pan.
We usually get Parmigiano-Reggiano, but I picked up a Wisconsin Stravecchio Parmesan , which is also excellent. A little creamer, but quite tasty. Pick some up if you can; it's worth a try.
It was my brother Chas who first pointed out to me that "Parmesan cheese does not come in green cans." Maybe that should be a Rule.
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