Pork Tenderloin Parmesan



  • 12 ounces pork tenderloin

  • 2 large egg whites

  • ¼ cup plain dried breadcrumbs

  • ¼ cup grated Parmesan cheese

  • Coarse salt

  • 3 tablespoons all-purpose flour

  • 2 tablespoons olive oil

  • Lemon wedges, for garnish

  • Parsley sprigs, for garnish


  1. 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.

  2. 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.

  3. 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.

  4. 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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