- 3 tablespoons olive oil
- 1/4 cup lemon juice
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1 pound pork tenderloin, thinly sliced crosswise
- 1/4 cup dry bread crumbs
- 1/4 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
- 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.
- Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
- Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
- 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.
- 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.
04/13/2018
recipepes.com
Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust, recipe
PT15M
PT1H
5
455 calories
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