Tasty Tuesday: Parmesan Pan-Fried Pork Cutlets with a side of Corn, Avocado and Tomato Salad

This recipe is from Smithfield Menu Planner:

 Servings: 4

1 Smithfield Marinated Pork Tenderloin, any flavor

Kosher salt

Freshly ground pepper

1/2 cup all-purpose flour

2 large eggs

1 cup Panko breadcrumbs

1/2 cup grated Parmesan cheese

1/4 cup olive oil, divided

Slice tenderloin diagonally into 8 equal pieces. Pound slices to 1/4-inch thickness, and

sprinkle lightly with salt and pepper. Place flour on a plate. Place eggs in a shallow dish, and

beat lightly. Combine Panko breadcrumbs and Parmesan cheese on a separate plate.

Working in two batches, dredge the cutlets in flour, shaking off excess. Coat with egg,

allowing excess to drip off; coat with breadcrumb mixture. Heat 2 tablespoons of the oil

in a large, heavy skillet over medium-high heat. Add half of cutlets, without crowding the

skillet; cook until golden brown and cooked through, about 1 to 2 minutes on each side.

Transfer to a plate; wipe out the skillet, and repeat with remaining cutlets.

Corn, Avocado and Tomato Salad- Servings: 4

1/4 cup extra-virgin olive oil

2 tablespoons fresh lime juice

1/3 cup chopped cilantro

1/2 teaspoon kosher salt

1 1/2 cups cooked corn, fresh or frozen

1/2 cup finely chopped red onion

2 ripe tomatoes, diced

1 avocado, peeled and cubed

Combine olive oil, lime juice, cilantro, and salt; mix gently but well. Add corn, onion,

tomatoes, and avocado; toss gently to mix.
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