SERVES 4
To make cutlets, cut the tenderloin in half on a 20-degree angle, then cut each piece in half again at the same angle. Cut the tapered tail pieces slightly thicker than the middle ones. Using 2 cups of oil for cooking may seem like a lot, but it is necessary to get an authentic, wrinkled texture on the finished cutlets. When properly cooked, the cutlets absorb very little oil. To ensure ample room for the cutlets as they fry, it is essential to use a Dutch oven with a large surface area. Although spaetzle is the traditional side dish, boiled potatoes or egg noodles also make terrific accompaniments.
7 |
slices high-quality white sandwich bread, crusts removed, cut into ¾-inch cubes (about 4 cups) |
½ |
cup unbleached all-purpose flour |
2 |
large eggs |
2 |
cups plus 1 tablespoon vegetable oil (see note) |
1 |
(1¼-pound) pork tenderloin, trimmed of fat and silver skin and tenderloin cut on an angle into 4 equal pieces (see note) |
Table salt and ground black pepper |
GARNISHES |
|
1 |
lemon, cut into wedges |
2 |
tablespoons chopped fresh parsley leaves |
2 |
tablespoons capers, rinsed |
1 |
large hard-cooked egg, yolk and white separated and passed separately through a fine-mesh strainer (optional) |
1. Place the bread cubes on a large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through the cooking time. Microwave on medium power until the bread is dry and a few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process the dry bread in a food processor to very fine crumbs, about 45 seconds. Transfer the bread crumbs to a shallow dish (you should have about 1¼ cups crumbs). Spread the flour in a second shallow dish. Beat the eggs with 1 tablespoon of the oil in a third shallow dish.
2. Place the pork, with one cut side down, between two sheets of plastic wrap and pound to an even thickness of between ⅛ and ¼ inch. Season the cutlets with salt and pepper. Working with one cutlet at a time, dredge the cutlets thoroughly in flour, shaking off the excess, then coat with the egg, allowing the excess to drip back into the dish to ensure a very thin coating, and coat evenly with the bread crumbs, pressing on the crumbs to adhere. Place the breaded cutlets in a single layer on a wire rack set over a baking sheet; let the coating dry for 5 minutes.
3. Heat the remaining 2 cups oil in a large Dutch oven over medium-high heat until it registers 375 degrees on an instant-read thermometer. Lay two cutlets, without overlapping, in the pan and cook, shaking the pan continuously and gently, until wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer the cutlets to a paper towel–lined plate and flip the cutlets several times to blot the excess oil. Repeat with the remaining cutlets. Serve immediately with the garnishes.