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

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

2
toastyfrenchy 0

"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."

Ingredients 4 h 30 m {{adjustedServings}} servings 306 cals

Serving size has been adjusted!

Original recipe yields 4 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 306 kcal
  • 15%
  • Fat:
  • 21.3 g
  • 33%
  • Carbs:
  • 8g
  • 3%
  • Protein:
  • 20.8 g
  • 42%
  • Cholesterol:
  • 53 mg
  • 18%
  • Sodium:
  • 649 mg
  • 26%

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
Tips & Tricks
Grilled Jerk Pork Tenderloin

See how to use jerk spices to make perfect jerk pork tenderloin.

Stuffed and Rolled Pork Tenderloin

See how to make pork tenderloin stuffed with herbs, garlic, and currants.

Rate recipe

Your rating

{{ratingWords}}
Cancel
Submit

Reviews 2

  1. 3 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Marianne
10/23/2012

I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good, but when it came to the leftovers, there were no takers. We use that as a hallmark of a recipe. I love all the ingredients, but for some reason they seemed like they'd do better with chicken tenders rather than pork tenderloin--and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter.

Viki1030
8/27/2014

This was absolutely horrible...the crust tasted doughy and the pork chops had no flavor, despite marinating for 4 hrs, and they were dry. Good thing my husband eats anything. His advice to me was just to fry the chops next time.