Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust recipe
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Ingredients
- 3 tablespoons olive oil ¼ cup lemon juice 2 teaspoons Italian seasoning 1 teaspoon kosher salt ½ teaspoon ground black pepper 1 pound pork tenderloin, thinly sliced crosswise ¼ cup dry bread crumbs ¼ cup grated Parmesan cheese 2 cloves garlic, chopped, or more to taste 1 tablespoon olive oil 1 tablespoon canola oil 1 sprig fresh parsley, or as desired
Nutrition Info
- 305.8 caloriescarbohydrate: 8 gcholesterol: 53.3 mgfat: 21.3 gfiber: 1 gprotein: 20.8 gsaturatedFat: 3.9 gservingSize: -sodium: 648.9 mgsugar: 0.9 gtransFat: : -unsaturatedFat: : -
Directions Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
Directions
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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.
Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
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.
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.