Milanese-Style Pork Tenderloin w/ Raw Tomato Sauce
Category
Entrees - Maindishes
Sub
Category
None
Ingredients
1 cup plain bread crumbs
1/2 teaspoon freshly grated nutmeg
1/2 cut freshly grated Parmesan or Pecorino
All purpose flour, for dredging, about 1/2 cup
2 large eggs
1 pork tenderloin – about 1 lb., cut into 12 and pounded to about 1/2 inch thick
Salt and freshly ground pepper
1/4 cup extra-virgin olive oil
3 plum tomatoes, seeded and chopped
1/4 small red onion, chopped
10 basil leaves, shredded
a generous handful of flat leaf parsley, chopped
1/2 lemon, cut into wedges
Instructions
Combine the bread crumbs with the nutmeg and cheese in a shallow dish. Place the flour in another shallow dish. Beat the eggs in a third dish. Season the pork slices with salt and pepper and dredge in the flour; shake off excess. Coat with the egg, then with the seasoned bread crumbs.
Heat a large skillet over medium heat with 3 tablespoons extra virgin olive oil, 3 turns of the pan, and cook the meat until golden on both sides, reducing the heat slightly for the last couple of minutes, 6 to 7 minutes total. (Cook the cutlets in 2 batches, if necessary, to avoid crowding the pan.) Drain on paper towels and season to taste with a bit more salt.
In a small bowl, combine the tomatoes, onion, basil and parsley. Dress with the remaining 1 tablespoon extra virgin olive oil and season to taste with salt.
Top each mini pork cutlet with some of the raw tomato sauce and serve with the lemon wedges.
Originally Submitted
10/31/2011
0 Out of 5 from
0 reviews
You can add this Milanese-Style Pork Tenderloin w/ Raw Tomato Sauce recipe to your own private DesktopCookbook.
