Pork Cutlets With Apple Slaw

apple-slaw
Photo by  Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 531 calories
    • Calories 46 calories from fat
    • Fat 27 g
    • Sat Fat 4 g
    • Cholesterol 134 mg
    • Sodium 959 mg
    • Protein 32 g
    • Carbohydrate 44 g
    • Sugar 15 g
    • Fiber 5 g

Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, 2 tablespoons parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use the remaining oil for second batch. Transfer to plates.Meanwhile, in a large bowl, combine the apples, celery, lemon juice, sour cream, pine nuts, and remaining parsley, salt, and pepper.Divide the pork among plates and top with the apple slaw.

Ingredients

  1. Check 1 pork tenderloin (1 pound)
  2. Check 1/2 cup all-purpose flour
  3. Check 2 eggs
  4. Check 1 cup dry bread crumbs
  5. Check 3/4 cup fresh flat-leaf parsley, chopped
  6. Check 2 teaspoons kosher salt
  7. Check 1/2 teaspoon black pepper
  8. Check 4 tablespoons olive oil
  9. Check 2 Granny Smith apples, cut into matchstick-size strips
  10. Check 2 celery stalks, chopped
  11. Check 1 tablespoon fresh lemon juice
  12. Check 1/4 cup sour cream
  13. Check 1/3 cup pine nuts, toasted

Directions

  1. Slice the tenderloin into 8 pieces and pound till they are ¼ inch thick.
  2. Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, 2 tablespoons parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
  3. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.
  4. In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use the remaining oil for second batch. Transfer to plates.
  5. Meanwhile, in a large bowl, combine the apples, celery, lemon juice, sour cream, pine nuts, and remaining parsley, salt, and pepper.
  6. Divide the pork among plates and top with the apple slaw.