“This recipe comes from the Everyday Food Magazine. Super good.”
READY IN:
40mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Slice 12 ounces pork tenderloin into 12 rounds.
  2. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
  3. In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
  4. In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
  5. Place 3 tablespoons all-purpose flour in a third bowl.
  6. Season pork with coarse salt.
  7. Dip pork in flour, then in egg mixture.
  8. Dredge in breadcrumb mixture; pat it inches
  9. In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
  10. Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
  11. Repeat with another tablespoon oil and remaining pork.
  12. Serve with lemon wedges and parsley sprigs.

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