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Parmesan Pork Cutlets Recipe

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This recipe for Parmesan Pork Cutlets, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Gretchen Doherty
Added: Monday, October 6, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 pork tenderloin (about 1 lb)
1/2 c. all-purpose flour
2 large eggs
1 c. dry bread crumbs
1 tsp. kosher salt
1/4 c. grated Parmesan
4 T. olive oil

Directions:
Directions:
Heat oven to 400.

Thinly slice the tenderloin on a 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 breadcrumbs, salt and Parmesan.

Working in batches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the breadcrumb mixture. Head 2 T. of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1-2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with remaining olive oil and cutlets. Transfer to oven and heat until the pork is booked through, 8 to 10 minutes.

Number Of Servings:
Number Of Servings:
4 servings
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
Pound the pork pieces between two pieces of saran wrap, squirt water in between to prevent sticking. For a better crust on the cutlets, don't use a non-stick skillet.

 

 

 

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