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Pork Cutlets Parmesan Recipe

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

Contributor:  
Contributor:  
Liz Therrien
Added: Tuesday, October 28, 2008

Category:
Category:

Ingredients:  
Ingredients:  
12 oz pork tenderloin
2 large egg whites
1 T water
1/4 c seasoned dried breadcrumbs
1/4 c grated Parmesan
3 T all-purpose flour
coarse salt, for seasoning
1 T olive oil

Directions:
Directions:
Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; pound to 1/8" thickness with meat mallet or heavy skillet.

In a shallow bowl, beat egg whites and water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture, patting it in. Set aside on platter.

In a large nonstick skillet, heat 1/2 olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with other half of oil and cutlets.

Serve with pasta and sauce, or any other side dish of your choice.
Serves: 4

Number Of Servings:
Number Of Servings:
4

 

 

 

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