Because they are baked, these breaded cutlets are more healthful and easier to prepare than fried versions. Making the cutlets yourself from a pork tenderloin is less expensive than buying them pre-cut.

　　

Ingredients

serves 4

　　1 1/2 cups panko (Japanese bread crumbs)

　　1 pork tenderloin (about 1 pound), trimmed of excess fat

　　1 cup all-purpose flour

　　2 large eggs, lightly beaten

　　Coarse salt and freshly ground pepper

　　2 tablespoons olive oil

　　8 ounces shiitake mushrooms, stems removed, caps thinly sliced

　　1 package (10 ounces) baby spinach

　　1 to 2 teaspoons white-wine vinegar

　　3 tablespoons unsalted butter, cut into pieces

　　1 shallot, minced

　　3/4 cup dry white wine

　　2 tablespoons fresh lemon juice

　　

Step 1

Preheat oven to 350°F. Toast panko on a rimmed baking sheet, tossing once, until golden, 10 to 12 minutes. Transfer to a plate, and raise oven temperature to 450°F.

　　

Step 2

Cut pork crosswise into four equal pieces. Split each piece in half horizontally (do not cut all the way through); open up like a book. Working with one piece at a time, use a meat mallet or the bottom of a heavy pan to pound pork between large pieces of plastic wrap until 1/4 inch thick.

　　

Step 3

Place flour, eggs, and panko in separate shallow bowls; season each with salt and pepper. Dredge pork in flour, turning to coat; shake off excess. Dip in eggs, allowing excess to drip back into bowl. Coat with panko, pressing gently to adhere. Bake on baking sheet until browned and cooked through, 10 to 12 minutes.

　　

Step 4

Meanwhile, heat 1 tablespoon oil in a large skillet over medium. Add mushrooms; season with salt and pepper. Cook, stirring occasionally, until browned, 8 to 10 minutes. Transfer to a plate. Heat remaining tablespoon oil. Add spinach in batches, tossing to wilt; season with salt and pepper. Cook, tossing, until tender, about 2 minutes. Remove from heat; pour off excess liquid, and toss with vinegar to taste. Top with mushrooms; keep warm.

　　

Step 5

In a small saucepan, melt 1 tablespoon butter over medium. Cook shallot, stirring frequently, until softened, 3 to 4 minutes. Add wine; simmer until almost evaporated, about 4 minutes. Remove from heat; stir in lemon juice and remaining 2 tablespoons butter; season with salt and pepper. Serve pork and spinach mixture with lemon-butter sauce on the side.

　　Everyday Food: Fresh Flavor Fast by Martha Stewart Living Magazine. Copyright © 2010 by Martha Stewart Living Magazine. Published by the Crown Publishing Group. All Rights Reserved.Martha Stewart Living magazine was first published in 1990. Over the years, more than two dozen books have been published by the magazine’s editors.Martha Stewart is the author of dozens of best-selling books on cooking, entertaining, gardening, weddings, and decorating. She is the host of The Martha Stewart Show, the successful daily syndicated television show.