Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust recipe

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Ingredients

3 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound pork tenderloin, thinly sliced crosswise
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped, or more to taste
1 tablespoon olive oil
1 tablespoon canola oil
1 sprig fresh parsley, or as desired

Nutrition Info

305.8 calories
carbohydrate: 8 g
cholesterol: 53.3 mg
fat: 21.3 g
fiber: 1 g
protein: 20.8 g
saturatedFat: 3.9 g
servingSize: -
sodium: 648.9 mg
sugar: 0.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl, transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.

  2. Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.

  3. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.

  4. Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.

  5. Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

Recipe Yield

4 servings

Recipe Note

Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.

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