Farm House Pork Cutlets with Herb Butter
- 1 cube unsalted butter at room temperature
- 1 pinch salt
- 1 tbsp Meyer lemon juice
- 1/4 tsp minced fresh thyme
- 1 tsp minced Italian parsley
- 1 pork tenderloin
- 3/4 cup plain bread crumbs
- Kosher salt
- 1/3 cup finely grated Parmigiano-Reggiano cheese
- Fresh ground pepper
- 3 tbsps Canola oil
- Dried Italian herb mixture
- 1 tbsp clarified butter
- 1/2 cup flour
- 8 thin slices Meyer lemon
- 2 eggs
- 2 tbsps capers
- 1 tbsp milk
Thoroughly mix all ingredients together in a medium size bowl. Place the butter in the middle of a foot long piece of saran wrap and remold into the original cube shape. Chill in refrigerator to hold its shape until later use.
Remove the pork tenderloin from its wrapper, lightly sprinkle it with Kosher salt and let sit over night in the refrigerator to seal in the juices and give it a more tender texture. Trim the rough ends off the tenderloin, and then cut it into four equal 2-inch long pieces. Turn each of the medallions up on end and place between 2 pieces of saran wrap. Pound each one flat to ¼ inch thickness.
Brush dried Italian herbs on both sides of medallions. Dip them in flour and shake off any excess. Beat eggs and thin with 1 tablespoon milk. Dip the cutlets in the egg mixture.
Mix the bread crumbs and cheese together and dip the cutlets into the mixture to coat. Set cutlets on a wire rack.
In a large sauté pan heat 2 tablespoons of canola oil until almost smoking. Add 1 tablespoon clarified butter and immediately place the 4 cutlets in the pan without crowding and cook three minutes on each side until crisp and brown on the outside and still slightly pink on the inside. (If you are cooking a double batch of cutlets, keep the first batch warm in a 200 degree oven while preparing the second.)
Top each medallion with a pat of herb butter, 2 slices of Meyer lemon and a teaspoon of capers. A sprig of fennel from the Faro dish makes a nice garnish. Serve immediately with the Faro-Risotto Style and the Broccolini.