Shelly's Recipe

PARMESAN PORK CUTLETS

Category: Pork

1 pork tenderloin (about 1 pound)
1/2 cup all-purpose flour
2 large eggs
1 cup dry bread crumbs
1 tsp kosher salt
1/4 cup (1 oz) grated Parmesan
4 tbsp olive oil
1 lemon, quartered

Heat oven to 400. Thinly slice the pork on the 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. Lightly coat the cutlets first in the flour, then in the eggs (allowing any excess to drip off), then in the bread crumb mixture.

Heat 2 tbsp of the oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side; transfer to a baking sheet. Wipe out the skillet and repeat with the remaining oil and cutlets. Transfer the baking sheet to oven and cook until the pork is cooked through, 8 to 10 minutes. Serve with the cutlets and lemon wedges. Serves 4