Welsh Family Kitchen
Pork Francaise
An icy-cold Johannesburg Riesling or Gewürztraminer goes well with this recipe adapted from Veal Francaise!
1/2 lb pork cutlets
1/2 cup+ Flour
2-3 Large eggs
6 T grated Parmesan and/or Pecorino Romano
1.5 T Chopped fresh parsley
1/2 t salt
1/4 t pepper
1.5 T Olive Oil
1.5 T Unsalted Butter
1/3 cup Lemon juice
Tom pounds the pork as thinly as possible, the thinner the better and cuts it into 6" squares.
Tom combines the eggs, cheese, parsley, salt and pepper in a bowl and beats it until frothy and thick.
Lydia puts the flour into a zip-loc bag
Lydia shakes each piece of pork in the bag, coating it with flour.
Tom takes each floured piece of pork and dips it in the egg mixture, coating it completely
Lydia sauté's each piece of coated pork , a few at a time, in the oil and butter, 1 1/2 to 2 minutes a side until nicely browned, removing cooked pieces to a platter.
When all pieces have been cooked, Lydia returns them to the skillet and Tom adds the lemon juice
Lydia cooks the pork about 1 more minute, covered, while Tom opens the wine
The pork pieces are served to the plates and the sauce is poured over them.
Tom pours the wine!
2023-01-07: We used half of a single tenderloin, served with sugar snap peas and sweet potatoes.
2020-06-24: pounded very thinly, floured and fried. No egg! Next time, flour and corn starch.
2019-05-29: using 1/2 a tenderloin single; very good.
2018-09-19: Very good, served with corn and black beans.
2018-06-06: This worked very well and replaces the veal recipe; served with roasted veggies.
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