Mini Milanese-Style Pork Tenderloin with Raw Tomato Sauce Rachael Ray   From Every Day with Rachael Ray October 2006 MAKES TWELVE MINI CUTLETS 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 1. 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. 2. 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. 3. In a small bowl, combine the tomatoes, onion, basil and parsley. Dress with the remaining 1 tablespoon EVOO and season to taste with salt. 4. Top each mini pork cutlet with some of the raw tomato sauce and serve with the lemon wedges.

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