Pork Cutlets With Roasted Broccoli and Crispy Bread Crumbs

By garciamoss

Ingredients

• 1 bunch broccoli (about 1 pound), cut into florets
• 3 tablespoons olive oil
• 1/2 cup panko bread crumbs
• 1 ounce grated Parmesan
• 4 thin boneless pork cutlets (about 1 pound total)
• kosher salt and black pepper
• lemon wedges, for serving

Preparation

Step 1

Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until crisp-tender, 14 to 16 minutes.
On a separate rimmed baking sheet, toss the bread crumbs, Parmesan, and 1 tablespoon of the remaining oil. Bake, tossing once, until golden brown, 2 to 4 minutes.
Meanwhile, heat the remaining tablespoon of oil in a large skillet over high heat. Season the pork with ½ teaspoon each salt and pepper. Cook in batches until golden brown and just cooked through, 1 to 2 minutes per side.
Sprinkle the broccoli with the bread crumbs. Serve with the pork and lemon wedges.