Crispy Parmesan Pork Cutlets

Preparation

1. Step 1

   If using thick pork chops, place them between two pieces of plastic wrap and pound with a meat mallet or heavy pan until about ¼-inch thick. Season both sides of the pounded pork cutlets with salt and pepper.

2. Step 2

   Set up a dredging station: Place flour in a shallow dish. In a second shallow dish, whisk the eggs. In a third shallow dish, combine breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning. Mix well.

3. Step 3

   Dredge each pork cutlet: first in the flour (shaking off excess), then in the beaten egg (allowing excess to drip off), and finally in the breadcrumb mixture, pressing gently to ensure a good coating.

4. Step 4

   Heat vegetable oil in a large skillet over medium-high heat. Once hot (a flick of flour should sizzle), carefully add 1-2 cutlets to the pan, ensuring not to overcrowd.

5. Step 5

   Cook for 2-3 minutes per side, or until golden brown and cooked through (internal temperature reaches 145°F/63°C). Transfer cooked cutlets to a plate lined with paper towels to drain excess oil. Repeat with remaining cutlets, adding more oil if needed.

6. Step 6

   Serve immediately, garnished with fresh parsley and a squeeze of fresh lemon juice.