Parmesan Pork Cutlets

Parmesan Pork Cutlets
Photo by John Kernick

Ingredients

  • 2 tomatoes, sliced into wedges
  • 1 tablespoon extra-virgin olive oil
  • ½ cup all-purpose flour
  • 1 cup dry bread crumbs
  • 1 teaspoon kosher salt
  • 4 tablespoons olive oil
  • ¼ cup (1 ounce) grated Parmesan
  • + 4 more ingredients
    • 1 pork tenderloin (about 1 pound)
    • 2 large eggs
    • 6 cups arugula, rinsed and dried
    • 1 lemon, quartered

Heat oven to 400° F. Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-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. Working in batches, lightly coat...

View full recipe at My Recipes

Comments

Variations on Parmesan Pork Cutlets

  • Parmesan Pork Cutlets
    • Salt and pepper
    • 3/4 cup plain bread crumbs
    • 1 pound boneless pork cutlets (4 cutlets)
    • 2 tablespoons vegetable oil
    • 2 tablespoons unsalted butter
    • +5 other ingredients


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