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Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust


"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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4 h 30 m servings 306 cals
Original recipe yields 4 servings

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  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.


  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts

Per Serving: 306 calories; 21.3 g fat; 8 g carbohydrates; 20.8 g protein; 53 mg cholesterol; 649 mg sodium. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved

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Read all reviews 3
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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 ...

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 wa...

amazing. ran out of olive oil and substituted Italian dressing. awesome.