OLYMPUS DIGITAL CAMERA Pork, fried pork cutlets, pork amandine 2


1 pork tenderloin, trimmed of any membranes and cut crosswise, at a slant, into 4 pieces

all-purpose flour for dredging

1 large egg, beaten lightly with 1 tablespoon water

about 1 to 1-½ cups sliced almonds

about 3 tablespoons unsalted butter

about 3 tablespoons vegetable oil

12 lime slices for garnish plus 1 lime, halved


  1. Flatten pork between sheets of wax paper until they are ¼ to 1/8 inch thick and season them with salt and pepper.
  1. Working with 1 slice at a time, dredge the pork in the flour, shaking off excess, dip it in the egg, letting the excess drip off, and coat it with the almonds. Transfer the slices as they are coated to a baking sheet lined with wax paper and chill them, covered loosely, for 1 hour.
  1. In a large heavy skillet heat 2 tablespoons of the butter and 2 tablespoons of the oil over moderate heat until the foam subsides and in the fat saute the pork slices in batches, adding more butter and oil as necessary, for 1 to 2 minutes on each side, or until the almonds are a deep golden, transferring the slices as they are cooked to paper towels to drain briefly.
  1. Arrange 3 pork slices, overlapping them with 3 lime slices, on each of 4 heated dinner plates, squeeze the lime halves over them, and serve.



from The Best of Gourmet, 1988

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