Pork Cutlets with Rosemary Butter Sauce

Laura Aden

By
@lauraaden

I love these pork cutlets as do my family. The rosemary butter sauce is wonderful with it. I usually serve Ca Coots (Italian Zucchini Stew) with this and some nice french bread. Yum.


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Rating:

Serves:

8

Prep:

15 Min

Cook:

1 Hr

Method:

Stove Top

Ingredients

1 pkg
pork tenderloin
2 c
italian bread crumbs
3
eggs
2 c
flour
1/4 c
milk
oil
wax paper

BUTTER ROSEMARY SAUCE

3
shallots chopped
1 qt
beef stock
1 stick
butter

Directions Step-By-Step

1
Rinse off pork tenderloin and cut silver skin and fat off.
Cut into 1 inch cutlets.
2
Lay a long piece of wax paper down and place pork cutlets on it. Place another long piece of wax paper over it and flatten cutlets with a mallet (do not pound - these are tender - you just want them flattened for even cooking).
3
Place eggs and milk in a pie plate or bowl and wisk until mixed.
In another pie plate add flour.
In another pie plate add bread crumbs.
4
Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
5
Place enough oil in a large pan to cover the bottom. Heat oil on medium high heat. Fry each pork cutlet about 2 minutes on each side until all are cooked. I keep them on a plate in a warm oven until all are finished.
6
Once all the pork is cooked, pour off most of the oil but not the browned bits in the pan (you need these for the sauce. Add 4 tablespoons of butter and chopped shallots. Saute for 3 minutes or until soft. Add beef stock (we like a lot of sauce, so I use a 32 ounce box of stock). Add 2 tablespoons of dried rosemary. Let sauce reduce for 20 minutes add last 4 tablespoons of butter and serve. We like the sauce on the side so I serve in in a small bowl with the cutlets.

About this Recipe

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: American