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Pork Cutlets Parmesan

153

We trimmed fat and calories from a classic recipe, but kept all the good taste.

  • Prep:
  • Total Time:
  • Servings: 4

Source: Everyday Food, January/February 2004

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

Directions

  1. Slice pork tenderloin into 12 rounds. Place rounds between 2 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 Add a comment

  • 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!
    Reply
  • 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 !!
    Reply
  • 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!
    Reply
  • Brun
    18 MAR, 2009
    Super yummy ! It is a keeper....
    Reply
  • 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
    Reply
  • klkubala91
    8 JAN, 2009
    Wonderful, quick and easy. Make extra for leftovers.
    Reply
  • jrweller523
    8 JAN, 2009
    Made this tonight and it was fabulous! My eats couldn't stop eating it!
    Reply
  • 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.
    Reply
  • 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!
    Reply
  • 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
    Reply