Skip to main content New<> this month
Get the Allrecipes magazine

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

Rated as 3.67 out of 5 Stars
0

"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."
Added to shopping list. Go to shopping list.

Ingredients

4 h 30 m servings 306
Original recipe yields 4 servings

Directions

{{model.addEditText}} Print
  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.

Footnotes

  • 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 8 20.8 53 649 Full nutrition

Explore more

Reviews

Read all reviews 4
Most helpful
Most positive
Least positive
Newest

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...

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 a...

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