Pork Cutlets Parmesan

By mamapig

Ingredients

• 12 oz. pork tenderloin
• 2 lg egg whites
• 1/4 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan
• 3 Tbsp. all-purpose flour
• Coarse salt for seasoning
• 1 Tbsp. olive oil
• Lemon wedges and parsley sprigs for serving

Preparation

Step 1

Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.

In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.

In a large nonstick skillet, heat olive oil over medium-high heat. Sauté half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.

Tip: Use Panko to make them crispier, or even try seasoned Panko. This would work on turkey, chicken, or veal.