1 pound pork tenderloin, pounded to 1/3 inch thick and cut
1/2 cup fresh grated Parmesan cheese
1 cup panko breadcrumbs
2 eggs
1 tsp lemon zest
salt
pepper
1/4 cup oil
Garnish:
Lemon wedges
capers, optional
DIRECTIONS
In a pie plate mix the Parmesan and panko breadcrumbs.
In the blender blitz the eggs and lemon zest with a bit of salt and pepper. Place the mixture into a second pie plate.
In a large skillet heat the oil over medium high.
One at a time dredge the cutlets in the egg mixture and allow any excess to run off then coat in the panko mixture. Place directly into the pan. You can fry 2-3 at a time depending on how large of a pan you are using. Fry 2-3 minutes on each side or until golden brown and cooked through. Adjust the heat as needed. Continue until all the pork is cooked, placing the cooked pieces on a wire rack over a baking sheet.
Serve with lemon wedges and capers if you like.
NOTES
Traditionally these cutlets are served with an arugula salad dressed with only lemon, olive oil, salt, pepper, and occasionally Parmesan cheese.
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