Tasty Tuesday: Pork Cutlets Parmesan

I received this recipe in an e-mail newsletter from Martha Stewart (directly from her--I promise). I wasn't too sure about it because I've had enough dry pork chops in my day. However, I had a ton of pork loin in the freezer so I thought I'd give it a whirl.

Pork Cutlets Parmesan

12 oz pork tenderloin

2 large egg whites

1/4 plain dried bread crumbs (Used Italian bread crumbs)

1/4 grated Parmesan (Used generic stuff that comes in a shaker bottle--just keepin' it real)

3 tablespoons all-purpose flour

Coarse salt, for seasoning (ie, kosher)

1 tablespoon olive oil

Lemon wedges and parsley sprigs, for serving (don't skip the lemon juice--it completes the dish)

Directions:

1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet, pound to 1/8 inch thick (or thin...whatever).

2. In a shallow bowl (or pie plate), beat egg whites with 1 tablespoon of water. In another bowl (or pie plate), combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl (I think you get it now). Season pork with salt. Dip pork in flour (shake off extra), then in egg mixture. Dredge in breadcrumb mixture; pat it in.
3. In a large non-stick skillet, heat olive oil over medium-high heat. Saute the cutlets until golden brown and cooked through, about 1 minute per side. Serve with lemon wedges and parsley sprigs.

On the side

Roasted potatoes and sugar snap peas. The girls usually have a bowl of applesauce, too. 

Tasty Tip

I usually buy the huge pork tenderloins from Sam's and divvy them up into 4 oz. steaks. I put (4) 4 oz. steaks in a freezer bag. When I want to make this recipe, I thaw the steaks and then slice them in half and then pound them out. (They are actually a little easier to cut when they are a little frozen in the middle.) I get about 8 cutlets when I do it this way. 

http://www.marthastewart.com/recipe/pork-cutlets-parmesan