1 (1-lb) pork tenderloin
1 egg
3/4 cup Italian-style panko crumbs
1 tbsp olive or canola oil
salt to taste. optional
freshly ground black pepper, optional
Cut the pork tenderloin crosswise into 4 equal pieces. Make a cut through the middle of each piece almost all the way through. Open each piece up like a book. Using a meat mallet or a rolling pin, pound each piece to a thickness of 1/4-inch. Season with a little salt and pepper, if desired.
In a shallow plate or pie plate, beat the egg with a fork.
Place the panko crumbs in another shallow plate or pie plate beside the egg plate.
Dip the pork pieces in the egg then lightly coat with the crumbs.
In a large nonstick skillet, heat the oil over medium heat. When oil is shimmering, add two of the pork pieces. Cook 4 to 5 minutes per side or until golden brown and crisp. Remove from skillet to drain on paper towels. Repeat the process with the other two pieces.
3/4 cup Italian-style panko crumbs
1 tbsp olive or canola oil
salt to taste. optional
freshly ground black pepper, optional
Cut the pork tenderloin crosswise into 4 equal pieces. Make a cut through the middle of each piece almost all the way through. Open each piece up like a book. Using a meat mallet or a rolling pin, pound each piece to a thickness of 1/4-inch. Season with a little salt and pepper, if desired.
In a shallow plate or pie plate, beat the egg with a fork.
Place the panko crumbs in another shallow plate or pie plate beside the egg plate.
Dip the pork pieces in the egg then lightly coat with the crumbs.
In a large nonstick skillet, heat the oil over medium heat. When oil is shimmering, add two of the pork pieces. Cook 4 to 5 minutes per side or until golden brown and crisp. Remove from skillet to drain on paper towels. Repeat the process with the other two pieces.
Serve with a green salad or a vegetable such as steamed broccoli.
This is the file photo.
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.