Spanish Pork Tenderloin Cutlets
Pound tenderloin out flat; cover with flour, seasoned with salt, pepper and chili powder. Fry brown in hot olive oil or bacon fat. Place triangles of toast in center of platter, arrange cutlets standing around toast. Put lettuce cups around outside of cutlets and fill with half of peeled tomato, sprinkled with cooked rice and parsley, salt and chile powder, or, tomatoes stuffed with a mixture of meat and rice, seasoned with salt, chile powder, onion and butter. Bake until brown on top. Garnish with parsley and set twig of parsley in center of toast.