Parmesan Pork Cutlets

Parmesan Pork Cutlets
John Kernick
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preparation
30
minutes
cooking
30
minutes
Serves 4

Ingredients

1
pork tenderloin (about 1 pound)
1/2
cup
all-purpose flour
2
large eggs
1
cup
dry bread crumbs
1
teaspoon
kosher salt
1/4
cup
(1 ounce) grated Parmesan
4
tablespoons
olive oil
6
cups
arugula, rinsed and dried
2
tomatoes, sliced into wedges
1
tablespoon
extra-virgin olive oil
1
lemon, quartered

Directions

  1. Heat oven to 400° F. Thinly slice the pork on the diagonal into 8 pieces. Pound the slices to a ¼-inch thickness.
  2. Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan.
  3. Lightly coat the cutlets first in the flour, then in the eggs (allowing any excess to drip off), then in the bread crumb mixture.
  4. Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with the remaining oil and cutlets.
  5. Transfer the baking sheet to oven and cook until the pork is cooked through, 8 to 10 minutes.
  6. Divide the arugula and tomatoes among individual plates. Drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.
Tara Bench
May 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 38 %
  • Fat 16 g
  • Sat Fat 3 g
  • Cholesterol 86 mg
  • Sodium 348 mg
  • Carbohydrate 26 g
  • Fiber 3 g
  • Sugar 4 g
  • Protein 33 g
What does this mean? See Nutrition 101.

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