Pork Cutlets Parmesan

READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Slice 12 ounces 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 shallow bowl, beat 2 large egg whites with 1 tablespoon water.
  • In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
  • Place 3 tablespoons all-purpose flour in a third bowl.
  • Season pork with coarse salt.
  • Dip pork in flour, then in egg mixture.
  • Dredge in breadcrumb mixture; pat it inches
  • In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
  • Saute 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.
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