Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust Recipe - Allrecipes.com
Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust Recipe
  • READY IN 4+ hrs

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

Recipe by  

"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."

Back
Next
+ Recipe Box + Shopping List + Menu Print

Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
ADVERTISEMENT
  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    4 hrs 30 mins

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.
Kitchen-Friendly View
ADVERTISEMENT

Reviews More Reviews

Oct 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.

 
Aug 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.

 

3 Ratings

Rate This Recipe

Glad you liked it! Your friends will, too:
ADVERTISEMENT

Nutrition

  • Calories
  • 306 kcal
  • 15%
  • Carbohydrates
  • 8 g
  • 3%
  • Cholesterol
  • 53 mg
  • 18%
  • Fat
  • 21.3 g
  • 33%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 20.8 g
  • 42%
  • Sodium
  • 649 mg
  • 26%

* Percent Daily Values are based on a 2,000 calorie diet.

See More
 
ADVERTISEMENT
Go Pro!

In Season

Top Turkey
Top Turkey

Choose from dozens of top-rated roast turkey recipes, from stuffed to deep-fried.

2014 Pie Countdown
2014 Pie Countdown

We're counting down from now until Thanksgiving with a great pie every day. Join the fun.

Special Holiday Offer!
Special Holiday Offer!

Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $5!

Related Videos

Marinated Pork Tenderloin

See how to make a slightly sweet marinade for moist and tender grilled pork.

Crispy Pork Cutlets

See what happens when German schnitzel technology meets Southern country cooking.

Marinated Baked Pork Chops

See how to make simple, saucy baked pork chops.

 
ADVERTISEMENT
Argentina  |  Australia & New Zealand  |  Brazil  |  Canada  |  China  |  France  |  Germany  |  India  |  Italy  |  Japan  |  Korea  |  Mexico

Netherlands  |  Poland  |  Quebec  |  Russia  |  SE Asia  |  United Kingdom & Ireland  |  United States