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Bolognese-Style Pork Cutlets | Christopher Kimball’s Milk Street

Date Added: 9/12/2020    Source: www.177milkstreet.com

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Ingredients
  • 2 1/2cups panko breadcrumbs
  • Ground black pepper
  • 1cup all-purpose flour
  • 2large eggs
  • 1 1/4pound pork tenderloin, trimmed of silver skin and patted dry
  • 4slices prosciutto (about 2 ounces total)
  • 12tablespoons neutral oil, divided
  • 4ounces Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
  • 4tablespoons ( 1/2 stick) salted butter, cut into 4 pieces
  • 3medium garlic cloves, finely grated
  • 3/4 cup low-sodium chicken broth
  • 2tablespoons lemon juice, plus lemon wedges to serve
  • 2 1/2cups panko breadcrumbs
  • Ground black pepper
  • 1cup all-purpose flour
  • 2large eggs
  • 1 1/4pound pork tenderloin, trimmed of silver skin and patted dry
  • 4slices prosciutto (about 2 ounces total)
  • 12tablespoons neutral oil, divided
  • 4ounces Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
  • 4tablespoons ( 1/2 stick) salted butter, cut into 4 pieces
  • 3medium garlic cloves, finely grated
  • 3/4 cup low-sodium chicken broth
  • 2tablespoons lemon juice, plus lemon wedges to serve
  • 2 1/2cups panko breadcrumbs
  • Ground black pepper
  • 1cup all-purpose flour
  • 2large eggs
  • 1 1/4pound pork tenderloin, trimmed of silver skin and patted dry
  • Ground black pepper
  • 4slices prosciutto (about 2 ounces total)
  • 12tablespoons neutral oil
  • 4ounces Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
  • 4tablespoons ( 1/2 stick) salted butter, cut into 4 pieces
  • 3medium garlic cloves, finely grated
  • 3/4 cup low-sodium chicken broth
  • 2tablespoons lemon juice, plus lemon wedges to serve
  • Ground black pepper

View the full recipe at 177milkstreet.com

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