Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust
Description
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
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1/4 cup lemon juice
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2 teaspoons Italian seasoning
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1 teaspoon kosher salt
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1/2 teaspoon ground black pepper
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1 pound pork tenderloin, thinly sliced crosswise
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1/4 cup dry bread crumbs
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1/4 cup grated Parmesan cheese
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2 cloves garlic, chopped, or more to taste
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1 tablespoon olive oil
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1 tablespoon canola oil
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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.