Pork Cutlets With Roasted Broccoli and Crispy Bread Crumbs

pork-cutlets-broccoli-bread-crumbs
Photo by Squire Fox
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 338 calories
    • Fat 19 g
    • Sat Fat 5 g
    • Cholesterol 70 mg
    • Sodium 453 mg
    • Protein 31 g
    • Carbohydrate 12 g
    • Sugar 1 g
    • Fiber 3 g
    • Iron 2 mg
    • Calcium 178 mg

Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until crisp-tender, 14 to 16 minutes.

On a separate rimmed baking sheet, toss the bread crumbs, Parmesan, and 1 tablespoon of the remaining oil. Bake, tossing once, until golden brown, 2 to 4 minutes.

Meanwhile, heat the remaining tablespoon of oil in a large skillet over high heat. Season the pork with ½ teaspoon each salt and pepper. Cook in batches until golden brown and just cooked through, 1 to 2 minutes per side.

Ingredients

  1. Check 1 bunch broccoli (about 1 pound), cut into florets
  2. Check 3 tablespoons olive oil
  3. Check 1/2 cup panko bread crumbs
  4. Check 1 ounce grated Parmesan
  5. Check 4 thin boneless pork cutlets (about 1 pound total)
  6. Check kosher salt and black pepper
  7. Check lemon wedges, for serving

Directions

  1. Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until crisp-tender, 14 to 16 minutes.
  2. On a separate rimmed baking sheet, toss the bread crumbs, Parmesan, and 1 tablespoon of the remaining oil. Bake, tossing once, until golden brown, 2 to 4 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over high heat. Season the pork with ½ teaspoon each salt and pepper. Cook in batches until golden brown and just cooked through, 1 to 2 minutes per side.
  4. Sprinkle the broccoli with the bread crumbs. Serve with the pork and lemon wedges.