This dish works great with chicken, too.
Makes: 12 servings
Prep: 15 mins
Cook: 10 mins
- 1 cup plain bread crumbs
- 1/2 teaspoon freshly grated nutmeg
- 1/2 cup freshly grated Parmigiano-Reggiano or Pecorino Romano cheese
- All-purpose flour, for dredging (about 1/2 cup)
- 2 large eggs
- 1 pork tenderloin (about 1 pound), cut into twelve 1-inch-thick slices and pounded out 1/2 inch thick
- Salt and freshly ground pepper
- 1/4 cup extra-virgin olive oil (EVOO)
- 3 plum tomatoes, seeded and finely chopped
- 1/4 small red onion, finely chopped
- 10 fresh basil leaves, shredded
- Flat-leaf parsley, finely chopped (a generous handful)
- 1/2 lemon, cut into small wedges
- Combine the bread crumbs with the nutmeg and cheese in a shallow dish. Place the flour in another shallow dish. Beat the eggs in a third dish. Season the pork slices with salt and pepper and dredge in the flour; shake off excess. Coat with the egg, then with the seasoned bread crumbs.
- Heat a large skillet over medium heat with 3 tablespoons EVOO, 3 turns of the pan, and cook the meat until golden on both sides, reducing the heat slightly for the last couple of minutes, 6 to 7 minutes total. (Cook the cutlets in 2 batches, if necessary, to avoid crowding the pan.) Drain on paper towels and season to taste with a bit more salt.
- In a small bowl, combine the tomatoes, onion, basil and parsley. Dress with the remaining 1 tablespoon EVOO and season to taste with salt.
- Top each mini pork cutlet with some of the raw tomato sauce and serve with the lemon wedges.