This recipe is taken from the author's mother, Clara, who made this during the World War II era while Spain was recovering from their Civil War of the 1930s.
2 TBSP unsalted butter
3 TBSP olive oil
6 TBSP flour
3/4 cup chicken broth
3/4 cup milk
freshly ground black pepper
1/8 tsp ground nutmeg
2 TBSP olive oil
1 pound pork tenderloin, cut in 3/8 inch slices
2 large eggs
1 TBSP grated cheese, such as Manchego or Parmesan
1 cup bread crumbs
olive oil for frying
To make the white sauce, melt the butter with the oil in a saucepan, add the flour and cook over low heat for a minute or two. Gradually stir in the chicken broth, milk, salt and pepper to taste, and nutmeg. Cook, stirring constantly, until the sauce is thickened and smooth. Cool, stirring occasionally.
In a large skillet, heat the oil and add as many pork slices as will reasonably fit. Quickly saute, until lightly browned and cooked through, sprinkling with salt and turning once. Remove to a warm platter and repeat with remaining pork.
Dip the meat slices in the white sauce, coating them completely on both sides. Place on a plate or tray and refrigerate until the sauce solidfies, at least 1 hour.
In a dish, beat the eggs, cheese and parsley with a fork. Dip the pork in the egg, then coat with the crumbs. Pour oil to a depth of 1/8 inch in a large skillet and heat to the smoking point. Reduce the heat to medium-high, add as many pork slices as will comfortably fit, and fry until lightly golden, turning once. Drain on paper towels and serve right away, or keep warm in a 200 degree F. oven
Notes: I made a half-batch, and used two thick boneless pork chopes, which I sliced in half, lengthwise. This turned out far more savory than I expected from the simple ingredients. Of course, the same could be said of the other recipe from this cookbook that I've tried: Grilled Lamb with Garlic. I'm beginning to think that I could grow quite fond of Spanish home cooking.Posted by Jennifer at January 11, 2006 8:12 PM | TrackBack