Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes. Ingredients:
3 tablespoons olive oil |
1/4 cup lemon juice |
2 teaspoons italian seasoning |
1 teaspoon kosher salt |
1/2 teaspoon ground black pepper |
1 pound pork tenderloin, thinly sliced crosswise |
1/4 cup dry bread crumbs |
1/4 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 |
Directions:
1. 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.
2. Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
3. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
4. 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.
5. 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.
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