Pork cutlets

For the first time in many years, I made one of my favorite Cooks' Illustrated recipes: Breaded Pork Cutlets. It's simple: cut a 1-lb pork tenderloin in 6 pieces, pound till 1/2" thick, dredge in flour, then egg, then soft fresh bread crumbs. Fry. It was fantastic. I'm scared of meat cuts; the non meat parts (like the 'silver') ick me out. But I conquered my fear. Fear me, I am queen of pork cutlets.