Whisk all the ingredients together and season to taste. Chill until ready to use.

Slice the pork tenderloin into 8 medallions and flatten them by placing them one at a time in a resealable bag and pounding them with a flat meat mallet. Season lightly with salt and pepper.

Ready your breading station by placing the flour, egg mixture, and breadcrumbs each in separate shallow dishes. Season with salt and pepper.

Dip the tenderloin portions in the flour, then into the egg, and finally the breadcrumbs, ensuring each is fully coated, shaking off excess.

Heat a large sauté pan over medium-high heat and add a bit of oil and butter, until the butter foams and then subsides before adding the pork.

Place the schnitzel pieces into the pan without crowding and cook for 3 minutes on each side. Cook in batches, adding more oil and butter into the pan as needed. Cooked schnitzels can be kept on a plate in a 300°F oven until they are all done.

Serve on dinner rolls slathered with ranch dressing and topped with cheese (even better melted!).