Easy Pan-fried pork cutlets are lightly flavored with citrus and Parmesan. Kick it up a notch and slice a pork tenderloin into medallions. Check out our meat vendors for their fine selection of meats. Want to make it yummier? Stop by Wild Tree and pick up a jar of Perfect Pecata Sauce. And, check out the flavored grape seed oils in place of the olive oil. Serve with a side of asparagus from our farm stand vendors.
- 8 pork cutlets (3 ounces each)
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 to 4 tablespoons extra-virgin olive oil
- Juice of 1 lemon, plus lemon wedges for serving
- 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
- Fresh flat-leaf parsley, for garnish
- Grainy mustard, for serving
- Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
- Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
Recipe courtesy of Martha Stewart Living