Nothing better and easy to do. Start with a cleaned up piece of loin (backstrap on a deer) and remove all fat and silverskin (Feld). Cut into 1" medallions and pound with a mallet to about 1/8" in thickness. Dunk in milk and egg 50/50 and roll in bread crumbs. Saute in olive oil 375 F for two minutes per side. It's just like candy!