AVAILABLE AT SHOP WQED
Season by Season with Chris Fennimore
Organized by spring, summer, fall and winter, this collection includes 36 months of Chris' recipes from Pittsburgh Magazine as well as many of his personal reflections.
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Primary category: Entrees
1/2 c flour
1 c plain bread crumbs
1/3 c olive oil
1 TBS butter
Cut the tenderloin crosswise into 2" rounds. Pound the pieces gently between sheets of wax paper or Saran wrap until they are thin cutlets.
Dredge each piece in flour, dip in the beaten eggs and coat with the bread crumbs. If you can refrigerate them for an hour the breading will adhere to the meat better when you fry them.
Heat the oil in a skillet over moderate heat. Add the butter. Fry the cutlets a few at a time until they are just golden brown.
Prepare a roasting pan by putting a rack in the bottom. Then crinkle some aluminum foil on top of the rack. Place the cutlets on top of the foil (it's okay to stack them if you made a lot).
Add about 1/2-1 cup of water to the bottom of the pan. Cover the pan tightly with foil and then the pan cover.
Bake at 350° for about 40 minutes. They should emerge steamy hot, moist and tender!
One tenderloin makes approximately 9 cutlets. We serve these with applesauce and potato pancakes