Pork Tenderloin Cutlets

   Tonight I thought I would try something different, at some point I learned that one could take pork tenderloin, pound it thin, cook it to mimic veal.  I thought I would try this with my extra pork tenderloin.  I started by cutting the pork tenderloin into about two inch pieces, placed it between plastic wrap and pounded the meat into this slices about a quarter inch thick pieces. 

I prefer to sandwich the meat to be pounded between plastic wrap, this serves three purposes.  Firstly, your meat is protected from anything on the counter as well as you do not have raw pork on the counter.  Secondly, as one pounds the pork thin every other surface in your kitchen is now safe. Thirdly, clean up is now a snap!  The next step is to dredge the pork cutlets in a 1:3 mixture of ground flax seed and whole wheat flour. This little mixture should add a little bit whole grains to the meal.

 

 

Now we are ready to start cooking.  Preheat your pan with a little bit of oil.  Add the cutlets, flipping after a few minutes.  Remove them from the hot pan, and let them sit on a paper towel.  This kept the cutlets from becoming soggy.

The only thing left to do is to enjoy your dinner!