 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This recipe comes from the Everyday Food Magazine. Super good. Ingredients:
12 ounces pork tenderloin |
2 large egg whites |
1 tablespoon water |
1/4 cup dried breadcrumbs |
1/4 cup grated parmesan cheese |
3 tablespoons all-purpose flour |
1 tablespoon coarse salt |
2 tablespoons olive oil |
lemon wedge (optional) |
parsley sprig (optional) |
Directions:
1. Slice 12 ounces pork tenderloin into 12 rounds.
2. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
3. In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
4. In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
5. Place 3 tablespoons all-purpose flour in a third bowl.
6. Season pork with coarse salt.
7. Dip pork in flour, then in egg mixture.
8. Dredge in breadcrumb mixture; pat it inches
9. In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
10. Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
11. Repeat with another tablespoon oil and remaining pork.
12. Serve with lemon wedges and parsley sprigs.
|
|