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Breaded Pork Tenderloin Cutlets Recipe


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     Breaded Pork Tenderloin Cutlets

Category   Entrees - Maindishes
Sub Category   None

1Ib. Pork Tenderloin, Cut into 1” Slices
½ -Cup All Purpose Flour
2-3 Lightly Beaten Eggs mixed with 2-3 T. Water
1 ½-Cups Fine Dry Bread Crumbs Combined with ½ Cup Grated Parmesan
Salt T.T.
Pepper T.T.
Butter and Olive Oil for Sautéing

Remove Pork Tenderloin from vacuum-sealed bag and rinse removing the silver skin. Pat dry and slice into appx. 1” pieces, you may get about 6-8 pieces. With your palm or heal of you hand flatten each piece of meat – this meat is so tender you really should not need a meat mallet. Season with salt and pepper and then Dip each piece in flour, then in egg mixture and finally in the breadcrumbs and Parmesan making sure to coat well. At this point the Tenderloins can be quick frozen for later use or refrigerated for at least 30 minutes to allow the breadcrumbs to “set” and adhere better.
In a large frying pan or skillet melt at least 2T. butter with 2 T. of olive oil. Cook on medium-high, about 5 minutes on each side turning once until both sides are golden brown. It is better to fry in two batches instead of overcrowding your frying pan, which will leave the breading more soggy than crispy. Use additional butter and oil as necessary.
Notes of Interest- For this recipe I like to use saltine crackers for the breading. The crackers create a really crusty coating, which is a personal preference and the addition of the cheese adds a little more protein. You can either pulse the crackers in a food processor or place them in a sealed Ziploc bag and using a rolling pin crush the crackers to a fine consistency. You can also try Panko or fresh breadcrumbs. Remember to only save breadcrumbs that have NOT come in contact with the raw meat. This recipe is so versatile you can substitute Shrimp, Tilapia, Chicken or even inexpensive cuts of beef that have been tenderized to ¼” thickness with a meat mallet.

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