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Pork Cutlets with Apple Slaw

Yield Makes 4 servings


  • 1 pork tenderloin (1 pound)
  • 1/2 cup all-purpose flour
  • 2 eggs
  • 1/4 cup fresh flat-leaf parsley
  • 1 cup dry bread crumbs
  • 2 tablespoons kosher salt
  • 1/2 teaspoon black pepper
  • 4 tablespoons olive oil
  • 2 Granny Smith apples, cut into matchstick-size strips
  • 2 celery stalks, chopped
  • 1 tablespoon fresh lemon juice
  • 1/4 cup sour cream
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 1/3 cup toasted pine nuts
  • Pork Cutlets with Crisp Romaine Salad

Nutrition Information

  • calories 531
  • caloriesfromfat 46 %
  • fat 27 g
  • satfat 4 g
  • cholesterol 134 mg
  • sodium 959 mg
  • carbohydrate 44 g
  • fiber 5 g
  • sugars 15 g
  • protein 32 g

How to Make It

  1. Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.

    In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the 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. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.

    Meanwhile, in a large bowl, combine the apples, celery, lemon juice, sour cream, parsley, the remaining salt and pepper, and the pine nuts. Divide the pork among individual plates and top with the apple slaw.