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.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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.

Reviews (23)

153 Ratings
  • 5 star values: 26
  • 4 star values: 32
  • 3 star values: 66
  • 2 star values: 23
  • 1 star values: 6
Rating: Unrated
03/23/2012
DELICIOUS!! This has become my husband's favourite. I use pork chops from costco because they are cheaper and when sliced thinner and pounded they are very tender and full of flavour. Thanks!
Rating: Unrated
04/06/2011
As quilterlady74 said, this is very German. Try topping the finished cutlets with capers in addition to the lemon wedges. Very European and DELICIOUS !!
Rating: Unrated
02/26/2010
We've done this for many years with chicken, veal, and even turkey cutlets...never would have thought to use pork tenderloin, but it sounds fantastic. I can't wait to try it this week!
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Rating: Unrated
03/18/2009
Super yummy ! It is a keeper....
Rating: Unrated
01/11/2009
Great recipe - and easy as well. I just had a comment about printing the recipe - would it be possible to print your recipe cards on 3 x 5 and/or 4 x 6 inch formats? That way, they could easily fit in a standard recipe box. Thank you - nhagan
Rating: Unrated
01/08/2009
Wonderful, quick and easy. Make extra for leftovers.
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Rating: Unrated
01/08/2009
Made this tonight and it was fabulous! My eats couldn't stop eating it!
Rating: Unrated
01/07/2009
Reminds me of the Schweine Schnitzel we used to eat in Germany. Thank you for the reminder on how that goes together! That really is a GOOD THING.
Rating: Unrated
01/07/2009
If you use panko it will be more crispy than regular bread crumbs. Without the parmesan it will be just like tonkatsu a favorite Japanese dish in my family!
Rating: Unrated
01/07/2009
I also make chicken cutlets like this but I omit the flour. I also mix the parmesan in with the seasoned bread crumbs. YUM
Rating: Unrated
01/07/2009
I can't wait to try this tonight! Perfect timing, as I have pork thawing in the fridge.
Rating: Unrated
01/07/2009
This looks great. I would love to have the nutritional information. It looks like I'm not the only one asking for this information.
Rating: Unrated
07/28/2008
Going to try this one tonight.. Looks really good and easy to make..Thanks
Rating: Unrated
07/14/2008
Delicious, despite the fact that I forgot to garnish with lemon!
Rating: Unrated
06/19/2008
I made this last night and everyone loved it. I did not want a thin chop so I browned them and then put it in the oven until it reached 170 degrees. The cheese will start to burn if you cook it on the stove unless you have a very thin chop.
Rating: Unrated
03/27/2008
Hi, According to the recipe builder on Weight Watchers E-Tools This recipe is 6 points per serving.
Rating: Unrated
03/09/2008
I am also new to the site and I also would like the nutritional information. I need to keep track of carbs for diabetes and I also follow Weight Watchers.
Rating: Unrated
02/22/2008
Where is the nutritional information? That information would help in determining how many points per serving for those of us using the Weight Watchers system.
Rating: Unrated
02/19/2008
Thanks for all of the Food choices that are available through your web site. It occured to me that people on diets and use your recipes for light food, would benefit by having a caloric value added to the recipes at the bottom of the food making process. Thanks again, Janet
Rating: Unrated
02/05/2008
New to this site...where's the calorie info???
Rating: Unrated
01/24/2008
It irritates me to no end that they don't include nutritional information with these recipes!
Rating: Unrated
01/09/2008
DON'T KNOW WHAT A PORK TENDERLOIN IS? DON'T NEED TO KNOW! WILL TRY RECIPE WITH A CHOP. 1 PORK CHOP A YEAR IS OUR LIMIT ON PORK. TO FATTENING AND NOT GOOD FOR US SAYS GOD IN GENESIS
Rating: Unrated
01/02/2008
Very easy to make and delicious. Great for a middle of the week meal when you are exhausted and want to feed the family a healthy meal. It cooks fast. Just add your side dishes and you have a great, fast, easy to make, middle of the week meal.