Crispy Parmesan-Pepper Pork Cutlets
From Cook's Country
The appeal of tender, crispy, golden brown breaded pork cutlets is easy to see, but there are only so many times you can eat them plain or in a sandwich. We wanted a pork cutlets recipe that dressed them up with interesting flavors. Instead of using thin-cut pork chops in our Crispy Parmesan-Pepper Pork Cutlets recipe, our tasters preferred the tender cutlets made from pounding slices of pork tenderloin to an even thickness. Store-bought bread crumbs made our pork cutlets taste sandy and dry. Making homemade bread crumbs from white sandwich bread and then toasting them in the oven gave the breading a fresh taste and crunch. The concentrated nature of dried herbs worked best to flavor the bread crumbs, especially when used in conjunction with cheese. For a final layer of seasoning, we infused the oil with pepper before frying the cutlets.
Shred the Parmesan on the large holes of a box grater.
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