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    Pork Cutlets Parmesan


    Source of Recipe


    martha stewart

    List of Ingredients




    12 ounces pork tenderloin
    2 large egg whites
    1/4 cup plain dried breadcrumbs
    1/4 cup grated Parmesan
    3 tablespoons all-purpose flour
    Coarse salt for seasoning
    1 tablespoon olive oil
    Lemon wedges and parsley sprigs, for serving

    Recipe



    1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.

    2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.

    3. In a large nonstick skillet, heat olive oil over medium-high heat. Sauté half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.

 

 

 


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