1 pork tenderloin (1 lb)
1/3 cup all-purpose flour
2 eggs, lightly beaten
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 tsp. salt
1/4 cup olive oil
Lemon wedges (optional)
- Cut the pork diagonally into eight slices; pound each to 1/4 inch thickness.
2. Place the flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt.
3. Dip pork in the flour, eggs, then the bread crumb mix.
4. In a large skillet, cook pork in pool in batches over medium heat 2-3 minutes on each side or until crisp and meat juices run clear.
5. Remove and keep warm. Serve with lemon wedges (optional)
This recipe is one of my favorite week night recipes. One thing I look for when finding new recipes is how many of the ingredients I have on hand on a regular basis. I hate having to buy all new stuff that I will probably won’t use again. This is NOT one of those recipes. With the exception of the pork tenderloin, I typically have the rest of the ingredients in my pantry all the time!
So, not only is this great ingredient-wise, but it is also very easy to make a pretty hard to mess up (unless you let the meat cook to long- been there, done that…). On that note, the recipe says for 2-3 minutes on each side…yea, I have to let it cook much longer than that (perhaps I’m not making the pork thin enough?)
I typically use the Italian seasoned breadcrumbs (just a personal choice) and I have never “served it with lemon wedges”…
All in all, this one is a staple in my house hold. My kids love it, my husband says it’s one of his favorites, and it’s super simple and cheap!