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Pork Cutlets Parmesan

Pork Cutlets Parmesan

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

Everyday Food, January/February 2004 http://www.marthastewart.com/314139/pork-cutlets-parmesan
3.11111
Rated
62.2222100(37)37
  • Prep Time 15 minutes
  • Total Time 20 minutes
  • Yield Serves 4

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 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.

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