Chicken Fried Pork Cutlets with Buttered Noodles

Ingredients

Pork Cutlets

• 2 pounds pork tenderloins, trimmed
• 1 tablespoon + 1 teaspoon Brits Cookin’ Garlic & Herb
• ¾ cup flour
• 1 cup Blue Plate Mayonnaise
• 2 cups bread crumbs
• 4 tablespoons olive oil
• 1 pound egg noodles, cooked and buttered

Creamy Caper and Wine Sauce

• 1 tablespoon unsalted butter
• ½ shallot, minced
• 1 garlic clove, minced
• 1 cup white wine or chicken stock
• 1 teaspoon Dijon mustard
• 1 to 2 tablespoons capers
• 1 to 2 tablespoons chopped parsley
• 2 tablespoons Blue Plate Mayonnaise
• ¼ teaspoon Brits Cookin’ Garlic & Herb

Directions

1. Diagonally slice the pork into 8 medallions, each about 3 ounces and 1/2-inch thick. Lightly season both sides of the medallions with 1 teaspoon of the garlic and herb seasoning. Place each of the medallions between two pieces of plastic wrap and gently pound them until they are about 1/4 inch thick.
2. Place the 3/4 cup flour in a small, shallow bowl. Place the mayonnaise in a separate shallow bowl and the bread crumbs in a third shallow bowl. Season the flour, mayonnaise, and bread crumbs with 1 teaspoon each of the remaining garlic and herb seasoning.
3. Dredge the pork in the seasoned flour, dip in the mayonnaise mixture, then coat thoroughly with the bread crumbs, shaking off the excess.
4. Heat the oil in a large cast iron skillet over medium heat. When hot, add the pork cutlets in batches. Cook for 2 to 3 minutes per side or until golden brown and cooked through.
5. Make the Creamy Caper and Wine Sauce: Melt the butter in a skillet over medium heat. Add the shallot and garlic and cook until fragrant, about 1 minute. Add the white wine or stock and mustard and reduce by half, about 5 minutes. Remove from heat and stir in the capers, parsley, mayonnaise and garlic and herb seasoning. Whisk well before topping the cutlets.
6. Top the cutlets with the Creamy Caper and Wine Sauce and serve with buttered noodles.