Wednesday, May 21, 2008

Pork Cutlets Parmesan

I haven't made any type of cutlet since my culinary classes a few years ago, but I tried these recently and they are yummy, quick and fun--who doesn't want to smash meat with heavy objects?? You can use pork, chicken, veal or whatever floats your boat. This is a Martha Stewart recipe and picture.

Serves 4

12 ounces pork tenderloin
2 large egg whites
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan
3 tablespoons all-purpose flour
Coarse salt, for seasoning
1 tablespoon olive oil
Lemon wedges and parsley sprigs, for serving

1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
2. In a shallow bowl, beat egg whites with 1 tablespoon 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; pat it in.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.