|Pecan Pork Cutlets
Satisfy a craving for cutlets with this spicy, nut-coated version.
12 ounces boneless pork tenderloin
1 egg, beaten
1 egg white, beaten
3 tablespoons Dijon-style mustard
1/4 to 1/2 teaspoon ground red pepper
1/3 cup fine dry bread crumbs
1/3 cup ground, toasted pecans
1/3 cup all-purpose flour
2 tablespoons cooking oil
Sliced fresh chili peppers (optional)
Slice pork loin crosswise into 4 equal slices. Place meat between 2 sheets of plastic wrap; pound with the flat side of a meat mallet to 1/4-inch thickness (or have your butcher do this for you).
In a shallow bowl combine beaten egg, beaten egg white, mustard, and ground red pepper. In another bowl combine bread crumbs and pecans.
Coat pork in flour. Dip slices, 1 at a time, into the egg mixture, then coat with crumb mixture - can be chilled at this point for later cooking.
In a 12-inch skillet heat oil over medium-high heat. Add pork. Cook, uncovered, for 6 to 8 minutes or until tender and juices run clear, turning once. Top each serving with fresh chili peppers, if desired. Makes 4 servings.
Source: Better Homes and Gardens