Pork tenderloin cotret alto
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.
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
-
- Pork tender meat
- 100g
-
- flour
- Appropriate amount
-
- Whole eggs
- 1 piece
-
- Breadcrumbs
- Appropriate amount
-
- Melt butter
- 90g
-
-
Olive oil
for frying or salad oil can also be used.
Aldoino Extra Virgin - 50cc
-
Olive oil
for frying or salad oil can also be used.
-
[A]
- green beans and cut them thinly vertically
- 5 bottles
-
- Fruit tomato chopped
- 40g
-
- Slice onions
- 15g
-
[B]
- Chop garlic
- 0.7g
-
-
Olive oil
for salads,
Ardoino extra virgin
- 10cc
-
Olive oil
for salads,
-
- Balsamic Vinegar
- 1/2 tsp
-
- Salt and pepper
- Appropriate amount
-
- Lemon juice
- Appropriate amount
-
- parsley italian parsley
- A pinch
-
[C]
- Pork cutlet sauce
- 1 tablespoon
-
- Worcester sauce
- 1/2 tsp
-
- ketchup
- 1 tablespoon
-
- butter
- 8g
-
- Tabasco
- A swing
-
- Fondvaux
- 10cc
-
- Lemon juice
- 1/2 tsp
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