Pork Cutlets Parmesan

We took a classic recipe and trimmed it for less fat and fewer calories but kept the taste.

Prep: 15 minutes
Total: 20 minutes

http://www.marthastewart.com/recipe/pork-cutlets-parmesan?backto=true

Ingredients

Serves 4

• 12 ounces pork tenderloin
• 2 large egg whites
• 1/4 cup plain dried breadcrumbs
• 1/4 cup grated Parmesan
• 3 tablespoons all-purpose flour
• Coarse salt, for seasoning
• 1 tablespoon olive oil
• Lemon wedges and parsley sprigs, for serving

Directions

1. Slice pork tenderloin into 12 rounds. Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan. Place all-purpose flour in a third bowl. Season pork with salt. Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.
3. In a large nonstick skillet, heat olive oil over medium-high heat. Saute half the cutlets until golden brown and cooked through, about 1 minute per side. Repeat with another tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.