Back to Pork-Cutlet Parmesan All Reviews for Pork-Cutlet Parmesan - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Read the full recipe after the video. Recipe Summary prep: 35 mins total: 1 hr Servings: 4 Pork-Cutlet Parmesan recipe

Ingredients Ingredient Checklist 2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature Kosher salt and freshly ground pepper 3/4 cup unbleached all-purpose flour 3 large eggs 2 1/2 cups panko breadcrumbs 2 teaspoons dried oregano Extra-virgin olive oil, for frying 1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving 1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving 4 ounces low-moisture mozzarella, shredded (1 cup) Fresh basil leaves, sliced if large, for serving

Cook’s Notes Elevating the cutlets on a wire rack when baking in step 4 is essential for keeping both sides of the cutlets crisp.

Gallery Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 1 hr Servings: 4 Pork-Cutlet Parmesan recipe

Read the full recipe after the video.

Read the full recipe after the video.

Recipe Summary prep: 35 mins total: 1 hr Servings: 4

Recipe Summary

prep: 35 mins total: 1 hr

Servings: 4

prep: 35 mins

total: 1 hr

prep:

35 mins

total:

1 hr

Servings: 4

4

Pork-Cutlet Parmesan recipe

Pork-Cutlet Parmesan recipe

Ingredients

Ingredients

  • 2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature Kosher salt and freshly ground pepper 3/4 cup unbleached all-purpose flour 3 large eggs 2 1/2 cups panko breadcrumbs 2 teaspoons dried oregano Extra-virgin olive oil, for frying 1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving 1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving 4 ounces low-moisture mozzarella, shredded (1 cup) Fresh basil leaves, sliced if large, for serving

Directions

Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.

Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.

Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.

Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.

Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

Cook’s Notes Elevating the cutlets on a wire rack when baking in step 4 is essential for keeping both sides of the cutlets crisp.

Cook’s Notes

Elevating the cutlets on a wire rack when baking in step 4 is essential for keeping both sides of the cutlets crisp.

Reviews (23)

 Add Rating & Review     153 Ratings   5 star values:        26    4 star values:        32    3 star values:        66    2 star values:        23    1 star values:        6

Load More Reviews

Reviews (23)

Add Rating & Review     153 Ratings   5 star values:        26    4 star values:        32    3 star values:        66    2 star values:        23    1 star values:        6

Add Rating & Review

153 Ratings 5 star values: 26 4 star values: 32 3 star values: 66 2 star values: 23 1 star values: 6

153 Ratings 5 star values: 26 4 star values: 32 3 star values: 66 2 star values: 23 1 star values: 6

153 Ratings 5 star values: 26 4 star values: 32 3 star values: 66 2 star values: 23 1 star values: 6

  • 5 star values: 26 4 star values: 32 3 star values: 66 2 star values: 23 1 star values: 6

    Martha Stewart Member     Rating: Unrated       03/23/2012   DELICIOUS!! This has become my husband's favourite. I use pork chops from costco because they are cheaper and when sliced thinner and pounded they are very tender and full of flavour. Thanks!  

Martha Stewart Member     Rating: Unrated       04/06/2011   As quilterlady74 said, this is very German. Try topping the finished cutlets with capers in addition to the lemon wedges. Very European and DELICIOUS !!  

Martha Stewart Member     Rating: Unrated       02/26/2010   We've done this for many years with chicken, veal, and even turkey cutlets...never would have thought to use pork tenderloin, but it sounds fantastic. I can't wait to try it this week!  

Martha Stewart Member     Rating: Unrated       03/18/2009   Super yummy ! It is a keeper....  

Martha Stewart Member     Rating: Unrated       01/11/2009   Great recipe - and easy as well. I just had a comment about printing the recipe - would it be possible to print your recipe cards on 3 x 5 and/or 4 x 6 inch formats? That way, they could easily fit in a standard recipe box. Thank you - nhagan  

Martha Stewart Member     Rating: Unrated       01/08/2009   Wonderful, quick and easy. Make extra for leftovers.  

Martha Stewart Member     Rating: Unrated       01/08/2009   Made this tonight and it was fabulous! My eats couldn't stop eating it!  

Martha Stewart Member     Rating: Unrated       01/07/2009   Reminds me of the Schweine Schnitzel we used to eat in Germany. Thank you for the reminder on how that goes together! That really is a GOOD THING.  

Martha Stewart Member     Rating: Unrated       01/07/2009   If you use panko it will be more crispy than regular bread crumbs. Without the parmesan it will be just like tonkatsu a favorite Japanese dish in my family!  

Martha Stewart Member     Rating: Unrated       01/07/2009   I also make chicken cutlets like this but I omit the flour. I also mix the parmesan in with the seasoned bread crumbs. YUM  

Martha Stewart Member     Rating: Unrated       01/07/2009   I can't wait to try this tonight! Perfect timing, as I have pork thawing in the fridge.  

Martha Stewart Member     Rating: Unrated       01/07/2009   This looks great. I would love to have the nutritional information. It looks like I'm not the only one asking for this information.  

Martha Stewart Member     Rating: Unrated       07/28/2008   Going to try this one tonight.. Looks really good and easy to make..Thanks  

Martha Stewart Member     Rating: Unrated       07/14/2008   Delicious, despite the fact that I forgot to garnish with lemon!  

Martha Stewart Member     Rating: Unrated       06/19/2008   I made this last night and everyone loved it. I did not want a thin chop so I browned them and then put it in the oven until it reached 170 degrees. The cheese will start to burn if you cook it on the stove unless you have a very thin chop.  

Martha Stewart Member     Rating: Unrated       03/27/2008   Hi, According to the recipe builder on Weight Watchers E-Tools This recipe is 6 points per serving.  

Martha Stewart Member     Rating: Unrated       03/09/2008   I am also new to the site and I also would like the nutritional information. I need to keep track of carbs for diabetes and I also follow Weight Watchers.  

Martha Stewart Member     Rating: Unrated       02/22/2008   Where is the nutritional information? That information would help in determining how many points per serving for those of us using the Weight Watchers system.  

Martha Stewart Member     Rating: Unrated       02/19/2008   Thanks for all of the Food choices that are available through your web site. It occured to me that people on diets and use your recipes for light food, would benefit by having a caloric value added to the recipes at the bottom of the food making process. Thanks again, Janet  

Martha Stewart Member     Rating: Unrated       02/05/2008   New to this site...where's the calorie info???  

Martha Stewart Member     Rating: Unrated       01/24/2008   It irritates me to no end that they don't include nutritional information with these recipes!  

Martha Stewart Member     Rating: Unrated       01/09/2008   DON'T KNOW WHAT A PORK TENDERLOIN IS? DON'T NEED TO KNOW! WILL TRY RECIPE WITH A CHOP. 1 PORK CHOP A YEAR IS OUR LIMIT ON PORK. TO FATTENING AND NOT GOOD FOR US SAYS GOD IN GENESIS  

Martha Stewart Member     Rating: Unrated       01/02/2008   Very easy to make and delicious. Great for a middle of the week meal when you are exhausted and want to feed the family a healthy meal. It cooks fast. Just add your side dishes and you have a great, fast, easy to make, middle of the week meal.

    Martha Stewart Member

    Rating: Unrated 03/23/2012

DELICIOUS!! This has become my husband’s favourite. I use pork chops from costco because they are cheaper and when sliced thinner and pounded they are very tender and full of flavour. Thanks!

Rating: Unrated

Rating: Unrated 04/06/2011

As quilterlady74 said, this is very German. Try topping the finished cutlets with capers in addition to the lemon wedges. Very European and DELICIOUS !!

Rating: Unrated 02/26/2010

We’ve done this for many years with chicken, veal, and even turkey cutlets…never would have thought to use pork tenderloin, but it sounds fantastic. I can’t wait to try it this week!

Rating: Unrated 03/18/2009

Super yummy ! It is a keeper….

Rating: Unrated 01/11/2009

Great recipe - and easy as well. I just had a comment about printing the recipe - would it be possible to print your recipe cards on 3 x 5 and/or 4 x 6 inch formats? That way, they could easily fit in a standard recipe box. Thank you - nhagan

Rating: Unrated 01/08/2009

Wonderful, quick and easy. Make extra for leftovers.

Made this tonight and it was fabulous! My eats couldn’t stop eating it!

Rating: Unrated 01/07/2009

Reminds me of the Schweine Schnitzel we used to eat in Germany. Thank you for the reminder on how that goes together! That really is a GOOD THING.

If you use panko it will be more crispy than regular bread crumbs. Without the parmesan it will be just like tonkatsu a favorite Japanese dish in my family!

I also make chicken cutlets like this but I omit the flour. I also mix the parmesan in with the seasoned bread crumbs. YUM

I can’t wait to try this tonight! Perfect timing, as I have pork thawing in the fridge.

This looks great. I would love to have the nutritional information. It looks like I’m not the only one asking for this information.

Rating: Unrated 07/28/2008

Going to try this one tonight.. Looks really good and easy to make..Thanks

Rating: Unrated 07/14/2008

Delicious, despite the fact that I forgot to garnish with lemon!

Rating: Unrated 06/19/2008

I made this last night and everyone loved it. I did not want a thin chop so I browned them and then put it in the oven until it reached 170 degrees. The cheese will start to burn if you cook it on the stove unless you have a very thin chop.

Rating: Unrated 03/27/2008

Hi, According to the recipe builder on Weight Watchers E-Tools This recipe is 6 points per serving.

Rating: Unrated 03/09/2008

I am also new to the site and I also would like the nutritional information. I need to keep track of carbs for diabetes and I also follow Weight Watchers.

Rating: Unrated 02/22/2008

Where is the nutritional information? That information would help in determining how many points per serving for those of us using the Weight Watchers system.

Rating: Unrated 02/19/2008

Thanks for all of the Food choices that are available through your web site. It occured to me that people on diets and use your recipes for light food, would benefit by having a caloric value added to the recipes at the bottom of the food making process. Thanks again, Janet

Rating: Unrated 02/05/2008

New to this site…where’s the calorie info???

Rating: Unrated 01/24/2008

It irritates me to no end that they don’t include nutritional information with these recipes!

Rating: Unrated 01/09/2008

DON’T KNOW WHAT A PORK TENDERLOIN IS? DON’T NEED TO KNOW! WILL TRY RECIPE WITH A CHOP. 1 PORK CHOP A YEAR IS OUR LIMIT ON PORK. TO FATTENING AND NOT GOOD FOR US SAYS GOD IN GENESIS

Rating: Unrated 01/02/2008

Very easy to make and delicious. Great for a middle of the week meal when you are exhausted and want to feed the family a healthy meal. It cooks fast. Just add your side dishes and you have a great, fast, easy to make, middle of the week meal.

All Reviews for Pork-Cutlet Parmesan

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pork-Cutlet Parmesan

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest