Parmesan-Crusted Pork Loin Cutlets

 

Parmesan-Crusted Pork Loin Cutlets
Ingredients
  • 6-8 thin pork loin cutlets
  • 1/2 cup bread crumbs
  • 1/3 cup grated Parmesan cheese
  • kosher salt and ground black pepper
  • 1/4 cup flour
  • 1 large egg
  • 3 tablespoons cooking oil
  • 1 tablespoon butter
  • 4 lemon wedges
Instructions
  1. Place the bread crumbs in a food processor with the Parmesan cheese, salt, and pepper, and pulse a few times. Transfer the crumb mixture to a shallow bowl.
  2. Prepare a breading station: In a shallow bowl or plate, place the flour along with salt and pepper. In another shallow bowl, beat the egg with 1 tablespoon water, until the egg is no longer stringy. Line up the flour, egg, and breadcrumbs in that order.
  3. Heat a large sauté pan over medium-high heat, and add the cooking oil and butter. Dip the pork loin cutlets in the flour to dust lightly, shake off the excess flour, then dip in the egg and finally the crumbs.
  4. Cook the pork until golden brown and just barely cooked through, about 1 minute per side. Once cooked, remove to a paper towel-lined plate to blot the excess oil. Season the cutlets with salt, and pepper and serve with lemon wedges.

Braised Pork Loin Cutlets with Thyme Lemon Sauce

 

Braised Pork Loin Cutlets with Thyme Lemon Sauce
Ingredients
  • 6-8 thin pork loin cutlets
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon chopped fresh thyme
  • 2 teaspoons grated lemon peel
  • 2 garlic cloves, pressed
  • 1 1/2 tablespoons all purpose flour
  • 2 teaspoons olive oil
  • 3/4 cup milk
Instructions
  1. Place pork in 15 x 10 x 2-inch glass baking dish. Mix 2 tablespoons lemon juice, thyme, lemon peel and garlic in small bowl. Rub mixture over both sides of cutlets. Cover and refrigerate at least 1 hour and up to 1 day.
  2. Transfer pork cutlets to baking sheet. Sprinkle each chop lightly with flour, then salt and pepper. Heat oil in large nonstick skillet over high heat. Working in batches, add pork to skillet and cook until brown, about 1 minute per side. Return all pork to skillet. Add milk and boil until pork is cooked through and sauce thickens slightly, about 1 minute.
  3. Transfer pork to platter. Whisk remaining 1 tablespoon lemon juice into sauce in skillet and stir to blend 30 seconds. Season with salt and pepper. Pour sauce over pork and serve.