I love these pork cutlets as do my family. The rosemary butter sauce is wonderful with it. I usually serve Ca Coots (Italian Zucchini Stew) with this and some nice french bread. Yum.
Provided by Laura Aden
Categories Pork
Time 1h15m
Number Of Ingredients 11
Steps:
- 1. Rinse off pork tenderloin and cut silver skin and fat off. Cut into 1 inch cutlets.
- 2. Lay a long piece of wax paper down and place pork cutlets on it. Place another long piece of wax paper over it and flatten cutlets with a mallet (do not pound - these are tender - you just want them flattened for even cooking).
- 3. Place eggs and milk in a pie plate or bowl and wisk until mixed. In another pie plate add flour. In another pie plate add bread crumbs.
- 4. Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
- 5. Place enough oil in a large pan to cover the bottom. Heat oil on medium high heat. Fry each pork cutlet about 2 minutes on each side until all are cooked. I keep them on a plate in a warm oven until all are finished.
- 6. Once all the pork is cooked, pour off most of the oil but not the browned bits in the pan (you need these for the sauce. Add 4 tablespoons of butter and chopped shallots. Saute for 3 minutes or until soft. Add beef stock (we like a lot of sauce, so I use a 32 ounce box of stock). Add 2 tablespoons of dried rosemary. Let sauce reduce for 20 minutes add last 4 tablespoons of butter and serve. We like the sauce on the side so I serve in in a small bowl with the cutlets.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love