SERVES 4
TOTAL TIME: 45 minutes
It is important that the cutlets be no more than ¼ inch thick so that they cook in the time allotted. See the photos that follow the recipe.
|
1 |
onion, halved and sliced thin |
|
5 |
juniper berries |
|
2 |
bay leaves |
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Salt and pepper |
|
|
1 |
tablespoon plus ½ cup vegetable oil |
|
1 |
pound sauerkraut, rinsed and drained |
|
1 |
cup low-sodium chicken broth |
|
1 |
Granny Smith apple, peeled, cored, and shredded |
|
2 |
slices bacon |
|
1 |
tablespoon packed brown sugar |
|
1 |
(1-pound) pork tenderloin, trimmed |
|
½ |
cup all-purpose flour |
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2 |
large eggs |
|
2 |
tablespoons Dijon mustard |
|
1½ |
cups panko bread crumbs |
1. Set wire rack in rimmed baking sheet. Adjust oven rack to middle position, place prepared baking sheet on oven rack, and heat oven to 200 degrees.
2. Combine onion, juniper berries, bay leaves, ¼ teaspoon salt, and 1 tablespoon oil in large saucepan and cook over medium-high heat, stirring frequently, until onion is softened, about 3 minutes. Stir in sauerkraut, broth, apple, bacon, and sugar and simmer until liquid is nearly evaporated, 15 to 20 minutes. Remove bacon, bay leaves, and juniper berries; season with salt and pepper to taste.
3. Meanwhile, cut tenderloin crosswise on angle into four equal pieces. Lay each piece between two sheets of plastic wrap and pound until roughly ¼ inch thick. Spread flour in shallow dish. Lightly beat eggs and mustard together in second shallow dish. Spread bread crumbs in third shallow dish.
4. Pat cutlets dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in egg mixture, then coat with bread crumbs, pressing gently to adhere.
5. Heat ¼ cup oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay 2 cutlets in skillet and cook until deep golden and crisp on first side, about 3 minutes. Flip cutlets, reduce heat to medium, and continue to cook until deep golden and crisp on second side, about 2 minutes. Drain cutlets briefly on paper towel–lined plate, then transfer to wire rack in oven.
6. Pour off oil left in skillet and wipe clean with paper towels. Repeat with remaining ¼ cup oil and remaining 2 cutlets. Serve with sauerkraut.