Thursday, April 10, 2008

Crispy Parmesan-Pepper Pork Cutlets

I found some brown and serve pork chops in the freezer last week and decide to give this recipe a try. It was actually quite easy but taste was really good. Everyone in the family liked them. The recipe calls for a pork tenderloin that you cut and then pound thin but the brown and serve pork chops that our store sales are just a really thin pork chop cut and worked just as well.

3 slices hearty white sandwich bread , torn into pieces
1 cup shredded Parmesan cheese
5 teaspoons pepper
1/2 cup all-purpose flour
2 large eggs
1 pork tenderloin (about 1 pound), trimmed, cut into 4 pieces, and pounded 1/2-inch thick
1 cup vegetable oil
1. Adjust oven rack to middle position and heat oven to 200 degrees. Pulse bread in food processor until coarsely ground. Bake bread crumbs on rimmed baking sheet until dry, about 20 minutes. Transfer crumbs to shallow dish and stir in Parmesan and 1 teaspoon pepper. Spread flour in second shallow dish. Beat eggs in third shallow dish.
2. Pat pork dry with paper towels and season with salt. One cutlet at a time, coat lightly with flour, dip in egg, and dredge in bread crumb mixture, pressing to adhere.
3. Heat 1/2 cup oil and additional 2 teaspoons pepper in large nonstick skillet over medium heat until shimmering. Fry 2 cutlets until deep golden and crisp, about 2 minutes per side. Drain on paper towel-lined plate and transfer to oven to keep warm. Discard oil, wipe out skillet, and repeat with remaining oil, pepper, and cutlets. Serve.

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