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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.
Recipe Tags
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.