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Sauteed Pork Cutlets


Pan-fried pork cutlets are lightly flavored with citrus and Parmesan.

  • Prep:
  • Total Time:
  • Servings: 4

Photography: John Kernick

Source: Martha Stewart Living, October 2006


  • 8 pork cutlets (3 ounces each)
  • 1 teaspoon coarse salt
  • 1/2 teaspoon freshly ground pepper
  • 2 to 4 tablespoons extra-virgin olive oil
  • Juice of 1 lemon, plus lemon wedges for serving
  • 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
  • Fresh flat-leaf parsley, for garnish
  • Grainy mustard, for serving


  1. Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.

  2. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.

  3. Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.

Reviews Add a comment

  • MS10847216
    24 JUL, 2016
    i think he pork cutlets should be dredged in flour and or flour/parm.