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Breaded tenderloin with mashed potatoes and lettuce salad

Breaded tenderloin with mashed potatoes and lettuce salad


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Breaded tenderloin with mashed potatoes and lettuce salad
Preparation time

1h e 30min

Chapel de cozinheiro

15 Portions

Tampa de panela
Difficulty level


The right choice for a Friday night dinner is Tenderloin. This noble cut pleases even the most demanding palates and guarantees sophistication, besides being very versatile and work as a main course for several occasions, as we already have brought in other recipes here on our blog.

This recipe involves preparing meat Milanase-style, adding a lot of crispness. To complement it, we suggest a delicious puree of potatoes accompanied by a salad of green leaves, a combination that will provide balance, adding lightness and intensifying the taste. Learn the step by step instructions!


Mashed potatoes:

  • 2 kg potatoes
  • 150 g butter
  • 400 ml milk
  • Salt to taste
  • Nutmeg to taste


  • 1 Minerva Seleção tenderloin
  • Salt to taste
  • Black pepper to taste
  • 300 g wheat flour
  • 4 eggs
  • 300 g breadcrumbs
  • Vegetable Oil

Lettuce Salad

  • 1 head of green leaf lettuce
  • Alma Lusa olive oil to taste
  • Salt to taste
  • 1 lemon


Wash the potatoes, then peel and slice them into medium-sized chunks. In a large pan, cover them with water and cook at medium heat for about 20 minutes, or until they are cooked. After cooking, remove the water and mash the potatoes using a potato masher. Put them in a medium-sized pan and cook over medium heat. Add butter and milk and stir the ingredients thoroughly. Season them with salt and nutmeg, then set them aside.

Clean the tenderloin as wished and cut it into thin slices of 150 g on average. If necessary, use a meat tenderizer to tenderize them. Season the tenderloin slices with salt and black pepper as wished. For breading, coat the tenderloin steaks with wheat flour, then dip it in the beaten eggs, and finally, coat it with breadcrumbs. Repeat this process with the remaining steak slices. Put the oil in a medium-sized pan and use medium heat to warm it up. Fry the tenderloin slices until slightly golden.

Put the green leaf lettuce in a medium-sized bowl and season it with salt, olive oil and lemon.

Serve the breaded tenderloin steaks with mashed potatoes and the lettuce salad. Enjoy!