For some folks cutlets are the preferred way to enjoy tenderloins. They cook up great in a skillet which allows you to build a nice pan sauce afterwards. You will get four nice sized cutlets per tenderloin. Since they typically come in a two pack you will have eight servings overall. It takes about six minutes to cook the cutlets so if you figure you can fit three cutlets at a time into a skillet you are looking at a total cooking time of about 20-25 minutes.
Making the cutlets is pretty easy. Cut the tenderloin into four equal pieces, place the pieces between sheets of parchment paper and flatten with a mallet or skillet until your desired thickness is reached. Season the cutlets to your liking then lightly fry in a little butter over medium heat for about three minutes per side. Place the finished cutlets on a plate layered with paper tools and keep them in a warm oven while the remaining cutlets finish.
I really don’t mess around with cutlets too much for no good reason other than the fact that I like grilling more than anything. For two good recipes and techniques I will refer you to the videos below. The first video is short and sweet, about three minutes, and is for cutlets with an apricot mustard glaze.
The second video is a little more “professional”. It comes from the Whole Food series “The Secret Ingredient”. This is for cutlets with lemons, capers and olives.
In his book How to Cook Everything, Mark Bittman has a recipe for cutlets with lemon and parsley which is very similar to the recipe in the Whole Foods video (minus the olives).
If you have some great cutlet recipes please share!