Print This Recipe

Print
Pork Tenderloin Parmesan

Pork Tenderloin Parmesan

Everyday Food, January/February 2004 http://www.marthastewart.com/336400/pork-tenderloin-parmesan
0
Rated
(0)
  • Yield Serves 4

Ingredients

    • 12 ounces pork tenderloin
    • 2 large egg whites
    • 1/4 cup plain dried breadcrumbs
    • 1/4 cup grated Parmesan cheese
    • Coarse salt
    • 3 tablespoons all-purpose flour
    • 2 tablespoons olive oil
    • Lemon wedges, for garnish
    • Parsley sprigs, for garnish

Directions

  1. Slice pork into 12 pieces, and place between sheets of plastic wrap. With a small heavy skillet or meat mallet, pound pork to 1/8-inch thickness.
  2. Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside. In a second shallow bowl, combine breadcrumbs and Parmesan; set aside.
  3. Season pork with salt. Dredge in flour, tapping off excess. Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat. Pat gently to adhere.
  4. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Saute half the pork until golden brown and cooked through, about 1 minute per side. Repeat with remaining tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.