Crispy Parmesan-Pepper Pork Cutlets

By jeckert

Shred the Parmesan on the large holes of a box grater.

Ingredients

• 3 slices hearty white sandwich bread , torn into pieces
• 1 cup shredded Parmesan cheese (see note)
• 5 teaspoons pepper
• 1/2 cup all-purpose flour
• 2 large eggs
• 1 pork tenderloin (about 1 pound), trimmed, cut into 4 pieces, and pounded 1/2-inch thick
• Salt
• 1 cup vegetable oil

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Transfer crumbs to shallow dish and stir in Parmesan and 1 teaspoon pepper. Spread flour in second shallow dish. Beat eggs in third shallow dish.



2. Pat pork dry with paper towels and season with salt. One cutlet at a time, coat lightly with flour, dip in egg, and dredge in bread crumb mixture, pressing to adhere.

3. Heat 1/2 cup oil and additional 2 teaspoons pepper in large nonstick skillet over medium heat until shimmering. Fry 2 cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil, pepper, and cutlets. Serve.