Cut the tenderloin in half lengthwise, but do not cut all the way through. Open and flatten it on a cutting board. Pound with a meat mallet to 1/4 inch thickness.
Cut into three pieces.
With a fork, beat egg, water, salt, crushed rosemary and pepper. Dip the meat in the egg, then the crumbs and repeat. Heat oil in a skillet medium high. Cook meat until browned and tender, turning once. This will take about 10 minutes.
NOTES : This sounds a bit bland, but it is surprisingly flavorful.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (171g)|
|Recipe Makes: 3|
|Calories from Fat: 146 (42%)|
|Amt Per Serving||% DV|
|Total Fat 16.2g||22 %|
|Saturated Fat 2.9g||14 %|
|Monounsaturated Fat 8.2g|
|Polyunsanturated Fat 4g|
|Cholesterol 143.3mg||44 %|
|Sodium 279.9mg||10 %|
|Potassium 529.3mg||14 %|
|Total Carbohydrate 20.3g||6 %|
|Dietary Fiber 1.5g||6 %|
|Sugars, other 18.8g|
|Protein 28.9g||41 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 348
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