Pork Tenderloin Parmesan
Everyday Food, January/February 2004
- 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
- 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.
- 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.
- 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.
- 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.
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