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Recipe Summary test

prep:
30 mins
cook:
10 mins
total:
40 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 250 degrees . In a wide shallow bowl, combine the bread crumbs, parmesan and 2 pinches each salt and pepper; set aside. In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with the eggs and again with the crumbs; transfer to a plate.

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  • In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 pork cutlets and cook until golden brown, about 2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with 2 more tablespoons olive oil and the remaining cutlets.

  • In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden, about 2 minutes. Add the tomato and cook until warmed through, about 1 minute. Season with salt and pepper.

  • Serve 2 pork cutlets per person with the zucchini and lemon wedges.

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