Pork Tenderloin Cutlets with Mushrooms

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Breaded and pan-fried pork tenderloin cutlets with a mushroom and red wine sauce, served with pasta.


  • 1 pork tenderloin (pork fillet)
  • 1 cup / 150g bread crumbs
  • flour
  • ½ cup / 60g finely grated parmesan chesse
  • 1 egg
  • ½ cup / 120ml water
  • 1 lb / 500g mushrooms, cleaned
  • ½ cup scallions, finely chopped
  • 1 clove garlic, finely chopped
  • 3 tbsp butter
  • ½ cup / 125ml tomato juice
  • ¼ cup / 60ml red wine
  • 2 tbsp sour cream
  • ½ tsp salt or to taste
  • ¼ cup / 60ml vegetable oil (for frying)
  • ¼ cup scallions, finely chopped as garnish
  • 1 lb / 500g pasta, e.g. pappardelle or linguine


  1. Cut the tenderloin into thick slices, 1in / 2.5cm thick. Pound until ¼in / ½ thick.
  2. Lightly beat egg and add water to make egg wash. Combine breadcrumbs and parmesan cheese.
  3. Bread the tenderloin slices: Dip into egg wash, then coat with flour, let dry for a few minutes. Dip into egg wash again, then coat well with breadcrumbs and parmesan cheese.
  4. Set heavy pan over medium-high heat. Add butter and mushrooms, cook for 5 minutes, turning the mushrooms from time to time. Add scallions, garlic and salt, cook for a few more minutes.
  5. Reduce heat, add tomato juice and red wine. Simmer for 15-20 minutes until mushrooms are cooked and soft.
  6. In the meanwhile cook the pasta, drain, keep warm.
  7. Stir in sour cream. Adjust seasoning with salt and pepper. Keep warm.
  8. Set frying pan over medium-high heat. Add oil. Fry cutlets from both sides until golden brown (ca. 2-4 minutes per side). Remove from pan, season with salt, keep warm.
  9. Serve cutlets with the mushrooms and sauce over the pasta. Garnish with chopped scallions.