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Monday, March 14, 2011

Parmesan Crusted Pork Cutlets

I try to add in some pork to our diets every now and then because I can tend to cook lots and lots of chicken. I really like using pork tenderloin and this recipe sounded delicious and simple. The dish turned out really tasty, both Casey and I loved it. Leftovers worked well reheated in the oven. I served this with a side of creamy polenta for a perfect meal! Recipe from Real Simple.



Ingredients:
1 pork tenderloin (about 1 pound)
1/2 cup all-purpose flour
2 large eggs
1 cup dry bread crumbs
1 teaspoon kosher salt
1/4 cup (1 ounce) grated Parmesan
4 tablespoons olive oil
6 cups arugula, rinsed and dried
2 tomatoes, sliced into wedges
1 tablespoon extra-virgin olive oil
1 lemon, quartered

Directions:
Heat oven to 400° F.

Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-inch thickness.

Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan. Working in batches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the bread crumb mixture.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with the remaining olive oil and cutlets. Transfer to oven and heat until the pork is cooked through, 8 to 10 minutes. Divide the arugula and tomatoes among individual plates and drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.

Servings: 4
Calories: 379

Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

Labels: , ,

10 Comments:

Blogger Danielle said...

Sounds great! I love Real Simples recipes too.

Danielle

March 14, 2011 at 3:44 PM  
Blogger Not Your Ordinary Agent said...

Yum! Thanks for visiting!

March 14, 2011 at 4:09 PM  
Blogger shealennon said...

This looks delicious--I'm always looking for new ways to use pork tenderloin. Thanks!

March 14, 2011 at 6:26 PM  
Blogger anniebakes said...

That looks really delicious and I love Real Simple, Anne

March 15, 2011 at 10:32 AM  
Blogger Shu Han said...

That looks fantastic! I use pork a lot actually, because I'm fascinated by all the different cuts you can get and I love trying out new recipes with the less popular cuts like pork trotters and pork belly!
http://mummyicancook.blogspot.com/2011/01/german-inspired-roasted-pork-trotters.html
http://mummyicancook.blogspot.com/2011/03/chilli-belachan-crispy-pork-belly.html

March 15, 2011 at 7:03 PM  
Blogger Kitchen Belleicious said...

ummm. can i have 3 please-not 2 but 3! these look so darn good i could eat them right off the screen!

March 16, 2011 at 8:14 AM  
Blogger Ashley said...

Yum yum this all looks so delish! XO

March 17, 2011 at 12:58 AM  
Anonymous Brandie said...

Thank you so much for stopping by my blog and leaving such a nice comment. So nice to meet another daughter of the Commonwealth :)
This pork cutlet recipe sounds amazing. I do love pork!!
I'm your newest follower!

March 17, 2011 at 5:09 PM  
Blogger Christy said...

these look yummy! i cook a lot of chicken too...it is nice to have some pork recipes that are interesting and have texture. thank you for sharing with tuesday night supper club!

March 20, 2011 at 12:04 AM  
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January 1, 2015 at 11:26 PM  

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C + C Marriage Factory: Parmesan Crusted Pork Cutlets

Parmesan Crusted Pork Cutlets

I try to add in some pork to our diets every now and then because I can tend to cook lots and lots of chicken. I really like using pork tenderloin and this recipe sounded delicious and simple. The dish turned out really tasty, both Casey and I loved it. Leftovers worked well reheated in the oven. I served this with a side of creamy polenta for a perfect meal! Recipe from Real Simple.



Ingredients:
1 pork tenderloin (about 1 pound)
1/2 cup all-purpose flour
2 large eggs
1 cup dry bread crumbs
1 teaspoon kosher salt
1/4 cup (1 ounce) grated Parmesan
4 tablespoons olive oil
6 cups arugula, rinsed and dried
2 tomatoes, sliced into wedges
1 tablespoon extra-virgin olive oil
1 lemon, quartered

Directions:
Heat oven to 400° F.

Thinly slice the tenderloin on a diagonal into 8 pieces. Pound the slices to a 1/4-inch thickness.

Place the flour on a plate. Place the eggs in a shallow bowl and beat lightly. In a separate bowl, combine the bread crumbs, salt, and Parmesan. Working in batches, lightly coat the cutlets first in the flour, then in the egg mixture (allowing any excess to drip off), and finally in the bread crumb mixture.

Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat. Add 4 of the cutlets. Cook until golden, 1 to 2 minutes per side. Place the cutlets on a baking sheet. Wipe out the skillet and repeat with the remaining olive oil and cutlets. Transfer to oven and heat until the pork is cooked through, 8 to 10 minutes. Divide the arugula and tomatoes among individual plates and drizzle with the extra-virgin olive oil. Serve with the cutlets and lemon wedges.

Servings: 4
Calories: 379

Linked to Fudge Ripple Tuesday Night Supper Club and FTLOB Tasty Tuesday.

Labels: , ,