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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ground black pepper
pork tenderloin, thinly sliced crosswise
dry bread crumbs
grated Parmesan cheese
garlic, chopped, or more to taste
fresh parsley, or as desired
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.
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 192
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