5/5
(1 Votes)
Ingredients
- 1 lb. pork tenderloin, trimmed
- Salt & pepper
- 1/2 cup AP flour
- 3 eggs, beaten
- 2 cups fresh bread crumbs
- 3 T. veg. oil
- 9 T. butter, divided
- 1/4 cup white wine
- 2 T. lemon juice
- 2 T. cream
- 2 T. chopped fresh parsley
Preparation
Step 1
Preheat oven to 200.
Slice pork into (8) 1 inch thick pieces. Pound each piece with a meat mallet to 1/4" thick and season with salt & pepper.
Place flour, eggs and bread crumbs into 3 separate shallow dishes. Dredge each cutlet first in flour, then eggs, then crumbs. Set breaded cutlets aside on baking sheet.
Heat oil and 3 T. butter in saute pan over med-high.
Saute cutlets until golden brown,, 2-3 min. per side; remove from pan and keep warm in oven.
Deglaze pan with wine, add lemon juice and simmer 3 minutes. Add cream and simmer until reduced by half, about 1 min.
Off heat, whisk in 6 T. butter, 2 T. at a time. Stir in parsley and spoon sauce over cutlets.