Pork tenderloin cotret alto

Italian
A dish made with main
Kataoka Mamoru
Save recipe
Alto means expensive, so in the case of cutlets, I would make them thinner, but this time I will cook them while still thick. You can also substitute 150g of loin meat. The meat is thick so it's difficult to cook and the butter can easily burn, so be careful.
Cooking time: 20 minutes
0 posts in arranging recipes
How to make it
1

Cut the pork tenderloin into 1/2, salt and pepper, and blend in, then add flour → beaten egg → breadcrumbs.

2

Combine it with melted butter and 50cc of olive oil and heat it to 170°C in a frying pan.

3

Put A in a bowl and mix it with B, a pinch of salt, a little pepper and a little lemon juice. To finish off, add a pinch of Italian parsley.

4

Fry [1] in a heated frying pan. (Approximately 6 minutes)

5

Fry for 6 minutes, then transfer to an oven heated to 200°C and bake for another 3.5 minutes. Put a golden skewer into the meat to check the heat inside, and remove it if it's OK

6

Put C in a heated frying pan and heat over medium heat for about 40 seconds.

7

Place salad and cotlette alto on a plate and pour the sauce from [6].

Materials 1 person

Everyone's arrangement recipes Everyone makes these arrangements!

Arrange professional recipes in your own way and
show them to everyone!

Post an arranged recipe

Detailed recipe search

  • Cooking type

  • Clear the conditions

Member Login

Free membership registration

Please sign up for social media here.

Log in with Google+

Please set the ID and password to use to log in.

Reset password

You will receive an email to reset your password.
Enter your email address when registering and click the "Send" button.

Membership

An active membership is required for this action, please click on the button below to view the available plans.