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.
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