Name: Pork-Cutlet Parmesan
Prep time: 35 min
Total time: 60 min
Ingredients: 2 small pork tenderloins (about 1 ¾ pounds total), each cut crosswise into 4 pieces, room temperature; Kosher salt and freshly ground pepper; 0.75 cup unbleached all-purpose flour; 3 large eggs; 2.5 cups panko breadcrumbs; 2 teaspoons dried oregano; Extra-virgin olive oil, for frying; 1 ounce Parmigiano-Reggiano, grated (¼ cup), plus more for serving; 1.5 cups All-Purpose Tomato Sauce , plus more, warmed, for serving; 4 ounces low-moisture mozzarella, shredded (1 cup); Fresh basil leaves, sliced if large, for serving

Pork-Cutlet Parmesan

3.3

(153)

22 Reviews

Greg Lofts

Updated on April 14, 2020

Prep Time:

35 mins

Total Time:

1 hr

Servings:

You've enjoyed it with veal; you've loved it with chicken. It's time to meet… pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Ingredients

2 small pork tenderloins (about 1 ¾ pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
¾ cup unbleached all-purpose flour
3 large eggs
2 ½ cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (¼ cup), plus more for serving
1 ½ cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Directions

Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

Chris Simpson

Cook's Notes

Elevating the cutlets on a wire rack when baking in step 4 is essential for keeping both sides of the cutlets crisp.