The breaded pork cutlets are a variation on breaded veal but much more economical.
1 large (1-pound) pork tenderloin
1/2 lemon
Salt and pepper
Flour
Egg, mixed with a teaspoon water
Dry bread crumbs
Butter or olive oil
Cut the pork into thick slices, about 3/4-inch. Flatten the meat with a pounder until pieces are about 1/4 inch thick. Sprinkle the "scallopini" with lemon juice and set aside for 15 minutes.
Pat the pork slices dry. Season with salt and pepper. Dip into flour, then egg, then crumbs. Set on a rack to dry.
Melt butter or olive oil, or a combination of both, in a skillet. Quickly saute the pork scallopini. They should take only a minute or so a side. Serves 3 or 4.
To make Pork Cutlets Holstein: Make the recipe as above for pork cutlets. When the meat is done, place on a platter. Top each serving with a fried egg. Crisscross two anchovies over the egg. Grind pepper over all, and toss with a few capers. The hearty garnishes transform the dish into unusual cold-weather fare with plenty of piquant flavors. Serves 4.
Thursday, January 18, 2001
