Start with about a pound of pork tenderloin. Slice it crosswise into rounds about 1/2 inch thick. Place the rounds between two pieces of waxed paper, and whack on it with a meat mallet or a rolling pin, or a skillet.
Salt and pepper each side while you're watching your awesome iPad that your parents gave you for Christmas (thanks!) which is playing old episodes of The French Chef for inspiration.
|Julia was making croissants. I was not. But then of course, I wanted one. With some butter. And a cup of coffee.|
Put about a cup of flour for dredging in a shallow pan. Heat a large skillet over medium-high heat on the stove. Add about a tablespoon of olive oil and a tablespoon of butter. When the butter is foaming, the pan is ready.
|Foamy butter. See?|
You want them nice and brown. Like this.
If your pan isn't enormous, you'll need to do these in batches. Put the ones that are done in a 250F oven to keep warm. When they're all finished, the pan will have beautiful brown bits in the bottom.
Add about a half cup (or a glass you happen to be drinking) of dry white wine to the pan and scrape up all that deliciousness.
Add two tablespoons of dijon mustard and stir to incorporate.
|This is not yet incorporated.|
Add about a half cup of cream. Taste it and adjust the seasoning if you need to, but I usually find it's plenty salty enough.
I like to serve this with rice. Now I will show you a trick that you probably already know.
Rub the inside of a ramekin with buttah. Mmmm...
Pack the rice into the ramekin.
Invert the ramekin onto the plate, and hey, presto! Little tower of rice!
Serve the cutlets with the sauce. Garnish with parsley if it makes you happy. It made me happy, so I did. Here's the .pdf if you'd like to pound some pork cutlets on waxed paper in your own kitchen.