Credit: Anna Williams

Recipe Summary

30 mins
40 mins
Serves 4


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

531 calories; calories from fat 46%; fat 27g; saturated fat 4g; cholesterol 134mg; sodium 959mg; carbohydrates 44g; fiber 5g; sugars 15g; protein 32g.