BREADED PORK SCALOPPINE WITH MUSHROOM SAUCE

3/4 to 1 pound pork tenderloin, trimmed of fat
1 1/4 teaspoons salt
1/2 teaspoon freshly ground black pepper
1 large egg
3 slices white bread, processed into crumbs (about 2 cups)
2 tablespoons freshly grated Parmesan cheese
3 tablespoons good olive oil
2 tablespoons unsalted butter
1/4 cup chopped onion
2 1/2 cups sliced white button mushrooms
1 tablespoon minced fresh chives
Juice of 1/2 lemon

Heat the oven to 180 degrees. Cut the tenderloin crosswise into 8 slices, each about 1-1/2 ounces. Pound the slices until they are about 1/4-inch thick, then sprinkle them with 3/4 teaspoon of the salt and pepper.

Beat the egg thoroughly with a fork in a shallow bowl. Combine the bread crumbs and the cheese in another shallow bowl. Dip the slices of meat into the egg to lightly coat each side, let the excess drip off, and dip the meat into the crumb mixture until well coated on each side. Arrange the breaded meat on a platter.

At cooking time, divide the olive oil between two nonstick skillets and heat until hot but not smoking.

Arrange 4 scaloppine in each skillet so that they don’t overlap and saute over high heat for about 1 1/2 minutes on each side, or until nicely browned. Arrange on a clean platter, and keep warm in the oven.

Add the butter and onion to one of the skillets and saute onion over high heat for 1 minute, or until slightly softened.

Add the mushrooms and the remaining 1/2 teaspoon salt and saute for 2 to 3 minutes, until the mushrooms are lightly browned and most of their liquid has evaporated.

Spoon the mushrooms over the scaloppine, sprinkle with the chives and lemon juice, and serve.

Makes 4 servings
Source: Barbara Albright, Rapid City Journal