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Parmesan Pork Cutlets

Parmesan Pork Cutlets
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Serves 4| Hands-On Time: | Total Time:



  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.
By June, 2006

Nutritional Information

  • Per Serving
  • Calories 379Calories From Fat 38%
  • Fat 16g
  • Sat Fat 3g
  • Cholesterol 86mg
  • Sodium 348mg
  • Carbohydrate 26g
  • Fiber 3g
  • Sugar 4g
  • Protein 33g
What does this mean? See Nutrition 101 .

Quick Tip

Red tomatoes
When it’s not peak tomato season, opt for intensely flavored Roma (plum) tomatoes. Use 2 for each regular tomato.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.