Our aim: crunchy, tender, perfect pan-fried pork.
Why This Recipe Works
For tender, crispy pork cutlets, we cut a pork tenderloin into four equal pieces and pounded them thin. We then coated these cutlets in flour, egg, and a flavorful breading studded with grated Parmesan cheese, chopped fresh parsley, and lemon zest. After pan-frying the cutlets until they were golden brown, we served them alongside peppery arugula that we dressed with a tangy lemon vinaigrette and sprinkled with shaved Parmesan cheese.
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