Tuesday, October 13, 2009

Pork Cutlets with Sage & Lemon Breadcrumbs

We had this Real Simple recipe with Goat Cheese Grits, a fall-inspired salad, and roasted butternut squash last night, and it was delicious! Not to mention the fact that the whole dinner was on the table in less than one hour. This dish also pairs well with an arugula salad.

Recipe Notes
Have the butcher do the hard work for you! I have the butcher turn my pork tenderloin into cutlets. The butcher has a machine that pounds it thin and tenderizes the meat nicely for a perfect preparation every time. I also ask the butcher to trim my pork tenderloin of any excess fat prior to making it into cutlets. When crushing garlic (as called for in this recipe), a garlic press works best. The serving size is 2 cutlets per person, so this dish serves 4.


  • 1 lb. pork tenderloin, sliced thin and tenderized into 8 cutlets
  • 1 tbsp. olive oil
  • 3 tsp. kosher salt
  • 1/2 tsp. fresh-ground black pepper
  • 15 oz. can tomato sauce
  • 1/2 c. dry bread crumbs (such as Progresso)
  • 2 tbsp. roughly-chopped fresh sage
  • 1 tbsp. grated lemon zest
  • 1 clove garlic, crushed


1. Preheat oven to 350 degrees.

2. Season pork cutlets with salt and pepper. Heat the olive oil in a large, ovenproof skillet over medium-high heat. Add pork to skillet and cook until browned, approximately 2 minutes per side.

3. Spoon tomato sauce over pork.

4. In a small bowl, combine bread crumbs, sage, lemon zest, and crushed garlic. Season with salt and pepper. Sprinkle breadcrumb mixture evenly over the sauce.

5. Put skillet directly in the oven and roast until bubbly and brown, approximately 10 minutes.

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