Shelly's Recipe

BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE

Category: Pork

3/4 lb pork tenderloin, trimmed of fat
1 1/4 tsp salt
1/2 tsp freshly ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tbsp freshly grated Parmesan cheese
3 tbsp good olive oil
2 tbsp unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms

Heat the oven to 180 degrees. Cut the tenderloin crosswise into 8 slices, each about 1 1/2 ounces. Pound the slices until they are about 1/4 inch thick, and then sprinkle them with 3/4 tsp of the salt and the pepper.

Beat the egg thoroughly with a fork in a shallow bowl. Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the mixture until well coated on each side. Arrange the breaded meat on a platter.

At cooking time, divide the olive oil between two nonstick skillets and heat until hot but not smoking. Arrange 4 scaloppini in each skillet so that they do not overlap and saute over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.

Add the butter and onion to one of the skillets and saute over high heat for 1 minute, or until slightly softened. Add the mushrooms and the remaining 1/2 tsp salt and saute for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated. Spoon the mushrooms over the scaloppini, sprinkle with the chives and lemon juice, and serve. Serves 4