Here’s our method for creating quick pork cutlets from a tenderloin cut.
1. REMOVE SKIN AND FAT:
Use a paring knife to remove silver skin and extraneous fat from the tenderloin.
2. POUND INTO CUTLETS:
After cutting the tenderloin into four equal pieces, arrange the pieces of tenderloin cut-side up on a cutting board and pound into 1/2-inch-thick cutlets.
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