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.