Pork Cutlets Parmesan

1. 1

   Slice 12 ounces pork tenderloin into 12 rounds.

2. 2

   Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.

3. 3

   In shallow bowl, beat 2 large egg whites with 1 tablespoon water.

4. 4

   In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.

5. 5

   Place 3 tablespoons all-purpose flour in a third bowl.

6. 6

   Season pork with coarse salt.

7. 7

   Dip pork in flour, then in egg mixture.

8. 8

   Dredge in breadcrumb mixture; pat it inches

9. 9

   In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.

10. 10

    Saute half the cutlets until golden brown and cooked through, about 1 minute per side.

11. 11

    Repeat with another tablespoon oil and remaining pork.

12. 12

    Serve with lemon wedges and parsley sprigs.

No additional tips available.