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Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
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Prep Time:
20 minutes
Cook Time:
10 minutes
Total Time:
270 minutes
Zesty lemon pork cutlets with a crispy crust, perfect for any night. Serve over pasta or with a classic panzanella salad. Ideal for a quick weeknight meal or special dinner guests.
Ingredients:
  • 3 tablespoons olive oil
  • 0.25 cup lemon juice
  • 2 teaspoons Italian seasoning
  • 1 teaspoon kosher salt
  • 1 pound pork tenderloin, thinly sliced crosswise
  • 0.25 cup dry bread crumbs
  • 0.25 cup grated Parmesan cheese
  • 2 cloves garlic, chopped, or more to taste
  • 1 tablespoon canola oil
  • 1 sprig fresh parsley, or as desired
Instructions:
  • Combine olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper in a bowl. Transfer the flavorful mixture to a large resealable bag. Add pork pieces to the marinade, ensuring they are evenly coated. Refrigerate and let it marinate for 4 to 8 hours.
  • Combine bread crumbs, Parmesan cheese, garlic, and 1 tablespoon of olive oil in a small bowl, creating a flavorful mixture.
  • Position the oven rack 5 inches from the heat source and preheat the broiler.
  • In a large, heavy, oven-safe skillet, like a cast-iron skillet, heat canola oil over medium-high heat. Take the pork out of the marinade and keep the marinade aside. Sear the marinated pork in the hot oil until lightly browned but still pink inside, approximately 2 minutes. Flip the pork pieces and add the reserved marinade. Increase heat to high and cook the pork for another minute.
  • Spread the crust mixture evenly over the cutlets in the skillet and broil in the preheated oven until the crust is crispy and golden brown, which should take about 1 to 3 minutes. Finish by garnishing with fresh parsley.

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