Spanish Pork Tenderloin Cutlets
These Spanish Pork Tenderloin Cutlets offer a satisfying and flavorful experience, perfect for a comforting meal. The tender pork is coated in a seasoned flour and fried to a golden brown, creating a delightful texture contrast. Served with fresh tomatoes, rice, and parsley, this dish delivers a rich, savory, and slightly spicy flavor profile.
Ingredients
- 1 pound Pork tenderloin (Quantity estimated (not specified in original recipe))
- 1/2 cup All-purpose flour (Quantity estimated (not specified in original recipe))
- 1 teaspoon Salt (Quantity estimated (not specified in original recipe))
- 1/2 teaspoon Black pepper (Quantity estimated (not specified in original recipe))
- 1 teaspoon Chili powder (Quantity estimated (not specified in original recipe))
- 1/4 cup Olive oil (Quantity estimated (not specified in original recipe))
- 2 tablespoons Bacon fat (or more olive oil) (Quantity estimated (not specified in original recipe))
- 8 slices Bread, sliced into triangles (Quantity estimated (not specified in original recipe))
- 8 leaves Lettuce leaves (Quantity estimated (not specified in original recipe))
- 4 medium Tomatoes, peeled (Quantity estimated (not specified in original recipe))
- 1 cup Cooked rice (Quantity estimated (not specified in original recipe))
- 2 tablespoons Parsley, chopped (Quantity estimated (not specified in original recipe))
- 1/4 cup Onion, finely chopped (Quantity estimated (not specified in original recipe))
- 2 tablespoons Butter (Quantity estimated (not specified in original recipe))
Instructions
- 1Pound the pork tenderloin out flat to about 1/4-inch thickness. This will help the cutlets cook evenly and become tender.
- 2In a shallow dish, combine the flour, salt, pepper, and chili powder. Dredge each pork cutlet in the seasoned flour, ensuring both sides are evenly coated.
- 3Heat the olive oil and bacon fat (or more olive oil) in a large skillet over medium-high heat. Fry the floured pork cutlets until they are browned and cooked through, about 3-4 minutes per side. Remove the cutlets from the skillet and set aside.
- 4Arrange triangles of toast in the center of a platter. Place the fried cutlets around the toast. Arrange lettuce cups around the outside of the cutlets.
- 5Fill each lettuce cup with half of a peeled tomato, sprinkled with cooked rice, chopped parsley, salt, and chili powder. Alternatively, you can stuff the tomatoes with a mixture of meat and rice, seasoned with salt, chili powder, chopped onion, and butter.
- 6Garnish the dish with parsley and set a twig of parsley in the center of the toast. Serve immediately.