Marisa’s Pork Tenderloin Cutlets.


“The age of your children is a key factor in how quickly you are served in a restaurant. We once had a waiter in Canada who said, ‘Could I get you your check?’ and we answered, ‘How about the menu first?'”
Erma Bombeck

Marisa and I started out with a rather simple dinner menu after two days of a stomach bug where neither one of us had eaten much, chicken soup being the single most nourishing meal of the day and sometimes twice a day.  I found a pork tenderloin in the freezer and sliced it into thick (1+1/2-2 inches thick) and lightly pounded the slices to a nice thin cutlet about 1/4 ” or so thickness, season with salt and pepper and lay out on a platter, cover and refrigerate.

We made a batch of fresh bread crumbs and if you can find plain fresh bread crumbs in the store just season with a few fresh herbs or get a loaf of day of Italian bread and process in a processor…Marisa got the basics of  the crumb mixture that I make that includes grated lemon zest, grated fresh parmesan and Romano, a finely minced clove of garlic, fresh parsley, a bit of fresh oregano,  and basil.  Season well with salt and pepper and add to 2-3 cups fresh crumbs.

Begin your breading process with a tray or dish of flour, seasoned with salt and pepper, a tray with two whisked and seasoned eggs, and finally the last try with  crumbs (don’t put all if the crumbs into the tray as you might have leftovers for another dish)…

Add about 1+1/2 tablespoon EVOO and 1+1/2 tablespoons butter to a large sauté pan and when it is hot and bubbly sauté a few cutlets at a time until golden, place on platter, keep warm and serve the cutlets with a little fresh parsley and lemon wedges.  We had simple garlic smashed red potatoes as a side…Jake didn’t think they were like his mom’s and a simple salad dressed with EVOO, lemon juice and shaved Romano cheese.