Printer-friendly versionPDF version
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
- 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
- Cut the tenderloin into thick slices, 1in / 2.5cm thick. Pound until ¼in / ½ thick.
- Lightly beat egg and add water to make egg wash. Combine breadcrumbs and parmesan cheese.
- 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.
- 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.
- Reduce heat, add tomato juice and red wine. Simmer for 15-20 minutes until mushrooms are cooked and soft.
- In the meanwhile cook the pasta, drain, keep warm.
- Stir in sour cream. Adjust seasoning with salt and pepper. Keep warm.
- 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.
- Serve cutlets with the mushrooms and sauce over the pasta. Garnish with chopped scallions.
Bookmark/Search this post with