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.

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Recipe Summary

prep:
20 mins
cook:
10 mins
additional:
4 hrs
total:
4 hrs 30 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.

  • Set oven rack about 5 inches from the heat source and preheat the oven's broiler.

  • 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.

  • 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.

Nutrition Facts

306 calories; protein 20.8g 42% DV; carbohydrates 8g 3% DV; fat 21.3g 33% DV; cholesterol 53.3mg 18% DV; sodium 648.9mg 26% DV. Full Nutrition

Reviews (4)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/04/2018
Loved this recipe! I don t have cast iron skillet so for the broiler I lined broiler pan with aluminum foil and let it preheat while I was pan frying. Then I transferred pork to broiler pan and poured juices in too before adding topping. Yum!! Read More

Most helpful critical review

Rating: 3 stars
10/23/2012
I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good but when it came to the leftovers there were no takers. We use that as a hallmark of a recipe. I love all the ingredients but for some reason they seemed like they'd do better with chicken tenders rather than pork tenderloin--and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter. Read More
(10)
6 Ratings
  • 5 star values: 2
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 3 stars
10/23/2012
I marinated the pork for only 2 1/2 hours and otherwise followed the directions as written. We thought this was good but when it came to the leftovers there were no takers. We use that as a hallmark of a recipe. I love all the ingredients but for some reason they seemed like they'd do better with chicken tenders rather than pork tenderloin--and maybe they were just a little dry. I appreciate the recipe and would try it again with a little sauce over the top made with lemon juice and butter. Read More
(10)
Rating: 1 stars
08/27/2014
This was absolutely horrible...the crust tasted doughy and the pork chops had no flavor despite marinating for 4 hrs and they were dry. Good thing my husband eats anything. His advice to me was just to fry the chops next time. Read More
(1)
Rating: 5 stars
09/04/2018
Loved this recipe! I don t have cast iron skillet so for the broiler I lined broiler pan with aluminum foil and let it preheat while I was pan frying. Then I transferred pork to broiler pan and poured juices in too before adding topping. Yum!! Read More
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Rating: 5 stars
02/05/2016
amazing. ran out of olive oil and substituted Italian dressing. awesome. Read More