Preheat oven to 200 degrees.

Slice the tenderloins into 8 portions. Place two pork slices into a resealable bag (do not seal the bag). Pound the pork with the smooth side of a meat mallet to 1/2 inch thickness.

Repeat with remaining pork slices.

Transfer pork to a plate and season both sides with 1 teaspoon of All Purpose Seasoning.

Place flour into a shallow bowl. Place eggs and milk into another shallow bowl and whisk until combined. Place Panko, parmesan cheese and remaining All Purpose Seasoning into another shallow bowl and combine.

Dredge pork lightly in flour ensuring there is a thin covering on both sides. Dip both sides of the pork into the egg mixture. Transfer to the Panko mixture and press firmly to ensure both sides are well coated. Transfer to a clean plate.

Add butter and olive oil to a large skillet over medium heat. When the butter has melted, fry two cutlets for 3- 4 minutes per side or until golden brown and the internal temperature is 145 degrees F. Place in a single layer on a baking sheet and transfer to preheated oven to keep warm.

Repeat with remaining cutlets.

Serve warm with at squeeze of lemon.