Pounded Pork Cutlets with Mustard Pan Sauce Serves 4 1 1 1 1 2 lb. cup Tbs. Tbs. Tbs.

s. cup cup pork tenderloin Kosher salt and pepper flour olive oil butter dijon mustard dry white wine cream

Slice the pork tenderloin crosswise into inch thick pieces. Place the pieces between two sheets of wax paper and pound them with a meat mallet or rolling pin until they are about inch thick. Place 1 cup of flour in a shallow pan. Salt and pepper each side of the cutlets. Heat a large pan over medium-high heat. Add the olive oil and the butter to the pan. When the butter begins to foam, dredge each cutlet in flour on both sides, shake off the excess and add to the pan. Brown on each side until crisp, about 3- 4 minutes per side. If you need to do these in batches, place the finished cutlets on a pan in a 250F oven while you finish the rest. When the cutlets are done, add cup of dry white wine and scrape up any browned bits on the bottom of the pan. Add the 2 Tbs. of dijon mustard and stir to incorporate. Add the cream and stir. Serve over the cutlets. Garnish with parsley, if you like.