Wednesday, October 21, 2009

Parmesan Pork Cutlets

Corey calls this Real Simple recipe his "Pork McNuggets". Because the pork is tenderized so nicely through making cutlets, these turn out fork-tender. Serve alone or with BBQ sauce. We had these last night with Twice-Baked Potatoes and a nice big green salad. I'll post pictures tomorrow as my camera battery has officially died today! This dish only takes about 20 minutes start-to-finish, so it's a good quick protein to get on the table.


Recipe Notes
The recipe calls for 2 tbsp. of olive oil for sauteeing the cutlets. I just use cooking spray to keep the calorie- and fat-count down, and we haven't noticed a difference. They still come out golden brown. Utilize your butcher for this recipe too - have HIM do the hard part and turn your pork tenderloin into cutlets! You will be very glad that you did.

  • 1 lb. pork tenderloin, made into eight cutlets
  • 1/2 c. all-purpose flour
  • 2 large eggs
  • 1 c. dried breadcrumbs (such as Progresso)
  • 1 tsp. salt
  • 1/4 c. grated Parmesan
  • 2 tbsp. olive oil or cooking spray


1. Preheat oven to 400 degrees.

2. Place flour on a plate. Place eggs, slightly beaten, in a medium bowl. Combine breadcrumbs, salt, and Parmesan in a separate medium bowl.

3. Heat 2 tbsp. olive oil in a large oven-safe skillet over medium high heat. For a healthier option, just use cooking spray.

4. Working in batches, lightly coat each cutlet with flour, then egg, and finally breadcrumbs. Lay each cutlet in the skillet and cook until golden - 1 to 2 minutes per side.

5. Transfer skillet from stove top to oven. Heat until the pork is cooked through, 8-10 minutes.

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