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Parmesan Pork Cutlets and Zuchini


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Rate this recipe 4.8/5 (4 Votes)


  • 1 pound pork tenderloin
  • 1 tbsp parmesan cheese, grated
  • 1/8 tsp ground black pepper
  • 1 tsp kosher salt
  • 1 small onion , thinly sliced
  • 4 cloves garlic, minced
  • 3 tbsp fine dry seasoned or plain bread crumbs
  • 2 tbsp extra virgin olive oil
  • 2-3 small zucchini, thinly sliced



Step 1

1. Cut tenderloin crosswise into 12 slices, approximately 3/4 " thick. Place each slice on its cut surface on a cutting board and flatten with heel of hand to 1/2 " thickness ( you can also use a meat mallet). Combine bread crumbs, parmesan cheese, salt and pepper. dredge pork cutlets to coat both sides
2. Heat one tablespoon of extra virgin olive oil in a large non stick skillet over medium-high heat. Saute pork 3 minutes, per side until nicely brown on both sides, remove, cover with aluminum foil and keep warm. Add second tbsp of extra virgin olive oil,saute onion, garlic and zucchini until tender, 5-10 minutes

NOTE; We like this with elbow marconi

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