Pork Cutlets Parmesan

This recipe comes from the everyday food magazine. super good.

Slice 12 ounces pork tenderloin into 12 rounds.

Place rounds between two sheets of plastic wrap.

With a meat mallet or small heavy skillet , pound to 1 / 8 inch thick.

In shallow bowl , beat 2 large egg whites with 1 tablespoon water.

In another bowl , combine 1 / 4 cup each plain dried breadcrumbs and grated parmesan.

Place 3 tablespoons all-purpose flour in a third bowl.

Season pork with coarse salt.

Dip pork in flour , then in egg mixture.

Dredge in breadcrumb mixture.

Pat it inches.

In large nonstick skillet , heat 1 tablespoon olive oil medium-high heat.

Saute half the cutlets until golden brown and cooked through , about 1 minute per side.

Repeat with another tablespoon oil and remaining pork.

Serve with lemon wedges and parsley sprigs.

pork tenderloin, egg whites, water, dried breadcrumbs, parmesan cheese, all-purpose flour, coarse salt, olive oil, lemon wedge, parsley sprig