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Parmesan Pork Cutlets


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Rate this recipe 4.6/5 (9 Votes)


  • 1 pork tenderloin (about 1 pound)
  • 1/2 cup all-purpose flour
  • 2 large eggs
  • 1 cup dry bread crumbs
  • 1 teaspoon kosher salt
  • 1/4 cup (1 ounce) grated Parmesan
  • 4 tablespoons olive oil
  • 6 cups arugula, rinsed and dried
  • 2 tomatoes, sliced into wedges
  • 1 tablespoon extra-virgin olive oil
  • 1 lemon, quartered


Servings 4
Adapted from


Step 1

Heat oven to 400° F. Thinly slice the pork on the diagonal into 8 pieces. Pound the slices to a ¼-inch thickness.

Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan.

Lightly coat the cutlets first in the flour, then in the eggs (allowing any excess to drip off), then in the bread crumb mixture.

Heat 2 tablespoons of the oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with the remaining oil and cutlets.

Transfer the baking sheet to oven and cook until the pork is cooked through, 8 to 10 minutes.

Divide the arugula and tomatoes among individual plates. Drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.

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