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

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

1 Review 1 Pic
  • Prep

    20 m
  • Cook

    10 m
  • Ready In

    4 h 30 m
toastyfrenchy
Recipe by  toastyfrenchy

“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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Ingredients

Adjust Servings

Original recipe yields 4 servings

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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.

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Review (1)

Rate This Recipe
Marianne
7

Marianne

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.

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Nutrition

Amount Per Serving (4 total)

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

Based on a 2,000 calorie diet

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