Pork cutlets

1 bunch broccoli (about 1 pound), cut into florets 3 tablespoons olive oil 1/2 cup panko bread crumbs 1 ounce grated Parmesan 4 thin boneless pork cutlets (about 1 pound total) kosher salt and black pepper

Yield: 1 serving
Community Recipe from


  • 1/2 cup(s) Panko
  • 1 cup(s) Gratd Parmesan
  • 1 pound(s) Pork cutlets


  1. Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until crisp-tender, 14 to 16 minutes.
  2. On a separate rimmed baking sheet, toss the bread crumbs, Parmesan, and 1 tablespoon of the remaining oil. Bake, tossing once, until golden brown, 2 to 4 minutes.
  3. Meanwhile, heat the remaining tablespoon of oil in a large skillet over high heat. Season the pork with ½ teaspoon each salt and pepper. Cook in batches until golden brown and just cooked through, 1 to 2 minutes per side.
  4. Sprinkle the broccoli with the bread crumbs. Serve with the pork and lemon wedges.
September 2013

This recipe is a personal recipe added by DMFenton and has not been tested or endorsed by MyRecipes.

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