Ingredients:
12 ounces pork tenderloins
2 large egg whites
1 tablespoon water
1/4 cup dried breadcrumbs
1/4 cup grated parmesan cheese
3 tablespoons all-purpose flour
1 tablespoon coarse salt
2 tablespoons olive oil
lemon wedges (optional)
parsley sprigs (optional)
Directions:
Slice 12 ounces pork tenderloin into 12 rounds.
Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
Place 3 tablespoons all-purpose flour in a third bowl.
Season pork with coarse salt.
Dip pork in flour, then in egg mixture.
Dredge in breadcrumb mixture; pat it inches
In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
Repeat with another tablespoon oil and remaining pork.
Serve with lemon wedges and parsley sprigs.
Servings: 4
Time preparation: 20 min.
Time total: 40 min.