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pork cutlets with rosemary butter sauce

Recipe by
Laura Aden
Phoenix, AZ

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.

yield 8 serving(s)
prep time 15 Min
cook time 1 Hr
method Stove Top

Ingredients For pork cutlets with rosemary butter sauce

  • 1 pkg
    pork tenderloin
  • 2 c
    italian bread crumbs
  • 3
  • 2 c
  • 1/4 c
  • oil
  • wax paper
  • 3
    shallots chopped
  • 1 qt
    beef stock
  • 1 stick

How To Make pork cutlets with rosemary butter sauce

  • 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.

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