1 1/2 pounds pork tenderloin, trimmed
Salt and freshly ground black pepper
3/4 cup all-purpose flour
1 egg, beaten with 1 tablespoon water
2 cups breadcrumbs
1 tablespoon Emeril's Essence or other Creole seasoning
1 cup milk
2 tablespoons chopped assorted herbs (parsley, basil, chives, thyme or oregano), plus sprigs for garnish
1/4 teaspoon ground nutmeg
Salt and white pepper
2 1/2 to 3 cups all-purpose flour
1/4 cup vegetable oil
8 tablespoons (1 stick) butter
2 teaspoons fresh lemon juice
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