Why pay for veal scaloppine when pork tenderloin makes an excellent stand-in? Once the meat is breaded, pan-frying goes quickly.
1 pork tenderloin
Salt and pepper
Flour
Egg
1 cup (about) panko bread crumbs
Olive or vegetable oil
Lemon wedges for garnish
Slice the tenderloin into 1/2-inch thick pieces. Using the flat side of a meat pounder, pound the pork into flat pieces, about 1/4-inch thick. (The motion of your "pound" is a J-stroke. Come straight down in the meat and lift away. This helps to thin the meat without smashing it.) The pounded pork should look like veal scaloppine. Generously salt and pepper and stack meat slices on a plate.
Place flour, egg mixed with a little water and panko in three separate soup plates. Dredge a piece of pork in flour, shaking off excess. Dip the piece into egg, then dredge in the panko, generously coating both sides. Place meat on a cake rack. Continue with remaining pork slices. Allow breaded meat to dry for about 10 to 15 minutes. Preheat oven to 200 degrees.
Heat oil in a skillet big enough to hold 4 pieces without crowding. When a piece of panko dropped into the oil sizzles, the pan is ready.
Add pieces of breaded meat. Cook about 1 or 2 minutes a side. Turn when crumbs are golden brown and cook on the other side for about 1 minute. Do not overcook or allow the crumbs to burn. Transfer finished slices to a baking tray and place in the warm oven.
Add more oil to the skillet, heat it and continue to cook pieces of meat. Serve with lemon wedges. One pork tenderloin makes 2 or 3 portions.
Marlene Parrish
Thursday, June 01, 2000
