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7Ingredients
25Minutes
230Calories
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Ingredients
US|METRIC
4 SERVINGS
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Directions
- Place each tenderloin piece between two pieces of plastic wrap and gently press to 1/4-inch thickness. Set aside. In skillet over medium heat, toast almonds for 1 minute or until golden, stirring constantly. Remove almonds and reserve. Melt margarine in skillet. Lightly coat tenderloins cutlets with flour and sauté over medium-heat 4 to 6 minutes, turning once. Remove pork to platter and keep warm. Add lemon juice and almonds to pan, stir and heat through. Pour sauce over pork and serve.
NutritionView More
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230Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories230Calories from Fat90 |
| % DAILY VALUE |
| Total Fat10g15% |
| Saturated Fat2.5g13% |
| Trans Fat |
| Cholesterol80mg27% |
| Sodium270mg11% |
| Potassium540mg15% |
| Protein26g |
| Calories from Fat90 |
| % DAILY VALUE |
| Total Carbohydrate9g3% |
| Dietary Fiber2g8% |
| Sugars0g |
| Vitamin A2% |
| Vitamin C4% |
| Calcium4% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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Reviews(3)
Justin 3 years ago
A great and easy way to use cutlets. Lighter than breaded cutlets and the buttery almonds on top were good.
Barbara K. 3 years ago
It was quite tasty. I did salt and pepper the meat, and added some water to gather all tasty bits in pan. Water evaporates out for the most part.