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.

Rating:
☆☆☆☆☆ 0 votes
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

Step-By-Step

1Rinse off pork tenderloin and cut silver skin and fat off.
Cut into 1 inch cutlets.
2Lay 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).
3Place 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.
4Dip both sides of each pork cutlet in the flour, then the egg wash and then the bread crumbs until all are breaded.
5Place 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.
6Once 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