Recipe information
Yield
serves 4
Ingredients
8 pork cutlets (3 ounces each)
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
2 to 4 tablespoons extra-virgin olive oil
Juice of 1 lemon, plus lemon wedges for serving
2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
Fresh flat-leaf parsley for garnish
Grainy mustard for serving
Preparation
Step 1
Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
Step 2
Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
Step 3
Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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