Sautéed Pork Cutlets

Only 10 minutes to make these pan-fried pork cutlets lightly flavored with citrus and Parmesan. Shop Pastured Perfect and Farmer Nick’s for your cutlets and wait until you taste the Parmesan from the Cheese People!  Grab the perfect wine from Glunz Family Winery and mop up the juices with crusty bread from Carly’s Confections.


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  • 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


1. 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.

2. 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.

3. 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