A basic recipe for cooking the Italian version of pork cutlets. Serve with your favorite pasta and sauce, with warm Italian bread.
1 pound pork tenderloin
1 teaspoon butter, or as needed
1 teaspoon olive oil, or as needed
1/2 cup all-purpose flour
Salt and pepper to taste
- Cut tenderloin crosswise into eight equal pieces. Place each tenderloin piece between two pieces of plastic wrap. Using heel of hand, gently press tenderloin pieces to a thickness of 1/8 inch. Coat each piece lightly with flour, shake off excess.
- Heat butter and oil in a nonstick frypan over high heat, add pork and brown quickly on both sides, about 4 to 5 minutes total.
- Remove pork to serving platter, season with salt and pepper and serve immediately.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.