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Recipe Summary

Yield:
Makes 4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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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.
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