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About the Recipe: Breaded Pork Cutlets are sautéed until crusty and golden. They cook quickly and are very tender. The bacon drippings add a smoky flavor to the finished dish. Add a rich lemon butter sauce for an elegant dinner dish.
Cook’s Note: Midwestern Pork Tenderloin is usually served in large slices. For that style, cut the tenderloin crosswise into four equal pieces and butterfly each piece. That will give you 4 large tenderloin pieces in place of the 8 pieces. Also, if you don’t have any wine, try some beer for a unique flavor.
To Serve: Place warm pork tenderloin cutlets on dinner plates; drizzle with prepare lemon butter sauce if desired. Garnish with sliced lemon wedges and parsley sprigs.
Serves: 4
pdf for Copy of Recipe – Crusty Midwestern Pork Tenderloin Cutlets
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