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  • 7 large, high-quality sandwich bread slices (should produce about 4 cups) - crusts removed, cut into 3/4-inch cubes
  • 1/2 cup, unbleached all-purpose flour
  • 2 large, eggs
  • 2 cups, plus 1 tablespoon Epicurean Arbequina Extra Virgin Olive Oil
  • 1 1/4 pounds pork tenderloin - trimmed of fat and silver skin and cut on angle into 4 equal pieces
  • salt and ground black pepper
  • Garnishes
  • 1 lemon - cut into wedges
  • 2 tablespoons, fresh parsley leaves - chopped
  • 2 tablespoons, Epicurean capers - rinsed
  • 1 large, egg, hard-boiled, yolk and white separated and passed separately through fine-mesh strainer (optional)


  1. Place bread cubes on large microwave-safe plate. Microwave on high power for 4 minutes, stirring well halfway through cooking time. Microwave on medium power until bread is dry and few pieces start to lightly brown, 3 to 5 minutes longer, stirring every minute. Process dry bread in food processor to fine crumbs, about 45 seconds. Transfer bread crumbs to shallow dish (you should have about 1 1/4 cups). Spread flour in second shallow dish. Beat eggs with 1 tablespoon Epicurean Arbequina Extra Virgin Olive Oil in third shallow dish.
  2. Place first cutlet, between 2 sheets of parchment paper or plastic wrap and pound to even thickness between 1/8 and 1/4 inch. Season cutlet with salt and pepper. Repeat until all four cutlets are pounded and seasoned. Working with 1 cutlet at a time, dredge cutlet thoroughly in flour, shaking off excess, then coat with egg mixture, allowing excess to drip back into dish to ensure very thin coating, and coat evenly with bread crumbs, pressing on crumbs to adhere. Place breaded cutlets in single layer on wire rack set over baking sheet; let coating dry 5 minutes.
  3. Heat remaining 2 cups of Epicurean Arbequina Extra Virgin Olive Oil in large Dutch oven over medium-high heat until it registers 375 degrees on instant-read thermometer. Lay 2 cutlets, without overlapping, in pan and cook, shaking pan continuously and gently, until cutlets are wrinkled and light golden brown on both sides, 1 to 2 minutes per side. Transfer cutlets to a paper towel-lined plate and flip cutlets several times to blot excess oil. Repeat with remaining cutlets. Serve immediately with garnishes.
Serves: 4

Epicurean Olive Oil Co.

 The Avenue-Suite 2070

 Murfreesboro, TN 37129


 Store Hours

 Mon - Thur 
 10 am - 7 pm 

Fri - Sat
10 am - 9 pm

12 pm - 6 pm