Family Spice Recipes, Meal Planning & Fitness Advice

1. Slice across the grain, into approximately 8 half-inch thick pieces:
• 3 lb pork tenderloin
2. Place each pork piece between two sheets of plastic wrap.
3. Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until 1/4-inch thick.
4. Season both sides of the pork cutlets with:
• salt & pepper
5. In a small plate combine:
• 1 cup all-purpose flour
• salt & pepper
6. Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and reserve.
7. In a large non-stick skillet, over medium-high heat add:
• 1 1/2 TBS vegetable oil
8. Sauté 4 cutlets for 3 minutes on one side, flip over and saute the other side for 2 minutes.
9. Remove cutlets to serving dish, cover with foil.
10. Sauté other 4 cutlets and repeat steps 8 & 9.
11. Deglaze pan with:
• 1/2 cup dry white wine
• 2 tsp garlic, minced
12. Cook until garlic is slightly browned, approximately 2 minutes.
13. Stir in:
• 1 cup chicken broth
• 1/3 cup lemon juice
• 3 TBS capers, drained
14. Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.
15. Finish sauce by adding:
• 3 TBS unsalted butter
• 1-2 lemons, sliced
16. Once butter melts, pour sauce over cutlets and serve.

NEED NUTRITIONAL INFORMATION!

<back to the top>

<back to recipes>

<back to home>