New This Month

We trimmed fat and calories from a classic recipe, but kept all the good taste.

Source: Everyday Food, January/February 2004
Total Time Prep Servings



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How would you rate this recipe?
  • Ambertopia
    23 MAR, 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!
  • NancyMadeline
    6 APR, 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 !!
  • labsnabys
    26 FEB, 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!
  • Brun
    18 MAR, 2009
    Super yummy ! It is a keeper....
  • ItsMyBug
    11 JAN, 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
  • klkubala91
    8 JAN, 2009
    Wonderful, quick and easy. Make extra for leftovers.
  • jrweller523
    8 JAN, 2009
    Made this tonight and it was fabulous! My eats couldn't stop eating it!
  • quilterlady74
    7 JAN, 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.
  • kudani
    7 JAN, 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!
  • Willow2710
    7 JAN, 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

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