Family Spice Recipes, Meal Planning & Fitness Advice

1. Preheat oven to 200ºF.
2. Slice across the grain, into approximately 8 half-inch thick pieces:
• 1 1/2 lb pork tenderloin
3. Place each pork piece between two sheets of plastic wrap.
4. Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until 1/4-inch thick.
5. Season both sides of the pork cutlets with:
• salt & pepper
6. In a small plate combine:
• 1/2 cup all-purpose flour
• salt & pepper
7. In a shallow bowl whisk together:
• 2 large eggs
8. In another small plate combine:
• 1 cup bread crumbs
• 1/2 cup finely grated Parmesan
9. Place pork cutlet and press into flour mixture until thoroughly covered. Shake off excess flour.
10. Next, dip the flour-coated pork cutlet into egg mixture until all sides are coated.
11. Next, take egg-coated pork cutlet and press into bread crumb mixture until thoroughly covered. Shake off excess bread crumbs.
12. Place the pork on a small baking sheet.
13. Repeat with other pork cutlets.
14. In a large non-stick skillet, over medium-high heat add:
• 1/4 cup olive oil
15. Add 3 cutlets to the hot oil and cook until golden brown and just cooked through, about 3 minutes per side.
16. Transfer to paper towels to drain, then transfer them to a clean baking sheet and keep them warm in the oven.
17. Add to the hot skillet:
• 3 TBS olive oil
18. Fry the remaining pork.
19. Transfer the pork to plates and serve with:
• 6 lemon wedges

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>

<back to home>