Ingredients
2 large egg whites
1 tablespoon water
14 cup dried breadcrumbs
14 cup grated parmesan cheese
3 tablespoons all-purpose flour
12 ounces pork tenderloin
1 tablespoon coarse salt
lemon wedge (optional)
parsley sprig (optional)
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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Real DOP Parmigiano-Reggiano — pasta, risotto, finishing, rind for stock
Reusable food wraps — cheese storage, bread wrapping, bowl covering
Premium bread machine — dual kneading blades, rectangular loaf
Humidity-controlled cheese storage — keep artisan cheese perfect
Stainless press for hard cheeses — cheddar, gouda, manchego
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slice 12 ounces 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. in shallow bowl, beat 2 large egg whites with 1 tablespoon water. in another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan. place 3 tablespoons all-purpose flour in a third bowl. season pork with coarse salt. dip pork in flour, then in egg mixture. dredge in breadcrumb mixture; pat it inches in large nonstick skillet, heat 1 tablespoon olive oil 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.