No Thanks
Keep In Touch With

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Pork Cutlets Parmesan

We took a classic recipe and trimmed it for less fat and fewer calories but kept the taste.

  • Prep:
  • Total Time:
  • Servings: 4
Pork Cutlets Parmesan

Source: Everyday Food, January/February 2004


  • 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


  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. Saute 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.

Reviews (23)

  • Ambertopia 23 Mar, 2012

    DELICIOUS!! This has become my husband's favourite. I use pork chops from costco because they are cheaper and when sliced thinner and pounded they are very tender and full of flavour. Thanks!

  • NancyMadeline 6 Apr, 2011

    As quilterlady74 said, this is very German. Try topping the finished cutlets with capers in addition to the lemon wedges. Very European and DELICIOUS !!

  • labsnabys 26 Feb, 2010

    We've done this for many years with chicken, veal, and even turkey cutlets...never would have thought to use pork tenderloin, but it sounds fantastic. I can't wait to try it this week!

  • Brun 18 Mar, 2009

    Super yummy ! It is a keeper....

  • ItsMyBug 11 Jan, 2009

    Great recipe - and easy as well. I just had a comment about printing the recipe - would it be possible to print your recipe cards on 3 x 5 and/or 4 x 6 inch formats? That way, they could easily fit in a standard recipe box.
    Thank you - nhagan

  • klkubala91 8 Jan, 2009

    Wonderful, quick and easy. Make extra for leftovers.

  • jrweller523 8 Jan, 2009

    Made this tonight and it was fabulous! My eats couldn't stop eating it!

  • quilterlady74 7 Jan, 2009

    Reminds me of the Schweine Schnitzel we used to eat in Germany. Thank you for the reminder on how that goes together! That really is a GOOD THING.

  • kudani 7 Jan, 2009

    If you use panko it will be more crispy than regular bread crumbs. Without the parmesan it will be just like tonkatsu a favorite Japanese dish in my family!

  • Willow2710 7 Jan, 2009

    I also make chicken cutlets like this but I omit the flour. I also mix the
    parmesan in with the seasoned bread crumbs. YUM

  • mdesigns 7 Jan, 2009

    I can't wait to try this tonight! Perfect timing, as I have pork thawing in the fridge.

  • sewwhatcindy 7 Jan, 2009

    This looks great. I would love to have the nutritional information. It looks like I'm not the only one asking for this information.

  • CraftiAli 28 Jul, 2008

    Going to try this one tonight.. Looks really good and easy to make..Thanks

  • icedancediva 14 Jul, 2008

    Delicious, despite the fact that I forgot to garnish with lemon!

  • MissesBojangles 19 Jun, 2008

    I made this last night and everyone loved it. I did not want a thin chop so I browned them and then put it in the oven until it reached 170 degrees. The cheese will start to burn if you cook it on the stove unless you have a very thin chop.

  • Brooks 27 Mar, 2008

    According to the recipe builder on Weight Watchers E-Tools This recipe is 6 points per serving.

  • coloradosunshine 9 Mar, 2008

    I am also new to the site and I also would like the nutritional information. I need to keep track of carbs for diabetes and I also follow Weight Watchers.

  • sherree 22 Feb, 2008

    Where is the nutritional information? That information would help in determining how many points per serving for those of us using the Weight Watchers system.

  • Rellimroof 19 Feb, 2008

    Thanks for all of the Food choices that are available through your web site.
    It occured to me that people on diets and use your recipes for light food, would benefit by having a caloric value added to the recipes at the bottom of the food making process.
    Thanks again,

  • sandi5223 5 Feb, 2008

    New to this site...where's the calorie info???

  • nightywoman 24 Jan, 2008

    It irritates me to no end that they don't include nutritional information with these recipes!

  • mmsrjs 9 Jan, 2008


  • cookinglover 2 Jan, 2008

    Very easy to make and delicious. Great for a middle of the week meal when you are exhausted and want to feed the family a healthy meal. It cooks fast. Just add your side dishes and you have a great, fast, easy to make, middle of the week meal.

Related Topics