Baked Pork Cutlets with Sautéed Spinach and Shiitakes

Name: Baked Pork Cutlets with Sautéed Spinach and Shiitakes
Yield: serves 4
Ingredients: 1 1/2 cups panko (Japanese bread crumbs); 1 pork tenderloin (about 1 pound), trimmed of excess fat; 1 cup all-purpose flour; 2 large eggs, lightly beaten; Coarse salt and freshly ground pepper; 2 tablespoons olive oil; 8 ounces shiitake mushrooms, stems removed, caps thinly sliced; 1 package (10 ounces) baby spinach; 1 to 2 teaspoons white-wine vinegar; 3 tablespoons unsalted butter, cut into pieces; 1 shallot, minced; 3/4 cup dry white wine; 2 tablespoons fresh lemon juice

December 22, 2011

Because they are baked, these breaded cutlets are more healthful and easier to prepare than fried versions. Making the cutlets yourself from a pork tenderloin is less expensive than buying them pre-cut.

Recipe notes

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