Mini Milanese-Style Pork Tenderloin
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Unrated
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Prep Time
15 mins
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Cook Time
12 mins
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Servings
6 servings
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Course
Main Course
Mini Milanese-Style Pork Tenderloin
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Mini Milanese Style Pork Tenderloin - pork tenderloin is cut into pieces, pounded thin, then pan fried with an easy breading. The pork is then topped with an easy raw tomato salsa.
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Ingredients
- 1 cup bread crumbs plain
- 1/2 teaspoon nutmeg freshly grated
- 1/2 cup Parmesan Cheese freshly grated or Pecorino
- all-purpose flour for dredging, about 1/2 cup
- 2 egg large
- 1 pork tenderloin cut into 12 and pounded to about 1/2 inch thick, about 1 lb
- salt freshly ground
- black pepper freshly ground
- 1/4 cup extra-virgin olive oil
- 3 plum tomatoes seeded and chopped
- 1/4 red onion chopped, small
- 10 basil shredded, leaves
- flat-leaf parsley chopped, a generous handful
- 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.
Notes
- from Every Day with Rachael Ray October 2006
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