Recipes Ingredients Meat & Poultry Pork Recipes Sauteed Pork Cutlets 3.1 (192) 1 Review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 15, 2019 Print Rate It Share Share Tweet Pin Email Photo: John Kernick Prep Time: 5 mins Total Time: 10 mins Servings: 4 Pan-fried pork cutlets are lightly flavored with citrus and Parmesan. Ingredients 8 pork cutlets (3 ounces each) 1 teaspoon coarse salt ½ teaspoon freshly ground pepper 2 to 4 tablespoons extra-virgin olive oil Juice of 1 lemon, plus lemon wedges for serving 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total) Fresh flat-leaf parsley, for garnish Grainy mustard, for serving Directions Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper. Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter. Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard. Rate it Print