Serves 4
10 min
Sautéed Pork Cutlets
Recipe GLPR5516164520144e
Thin, tender pork cutlets quickly seared in olive oil until golden, then finished with a squeeze of fresh lemon juice, grated Parmesan, and fresh parsley. A simple, elegant French-inspired dish ready in just minutes—perfect served with grainy mustard on the side.
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Ingredients
1 tsp Coarse salt
½ tsp Freshly ground black pepper
2 tbsp Extra-virgin olive oil
2 tbsp Finely grated Parmesan cheese
9 Pork cutlets
1 Fresh lemon juice
Fresh flat-leaf parsley, chopped
Grainy mustard, for serving
Directions
Pat the pork cutlets dry with paper towels. Season both sides generously with coarse salt and freshly ground black pepper.
Heat the extra-virgin olive oil in a large skillet over medium-high heat until shimmering.
Working in batches if needed to avoid overcrowding, carefully place the pork cutlets in the hot oil. Sauté for 2 to 3 minutes on the first side until golden brown.
Flip the cutlets and cook for an additional 2 to 3 minutes on the second side until the internal temperature reaches 145°F and the meat is cooked through.
Transfer the cooked cutlets to a serving platter. Immediately squeeze fresh lemon juice over the cutlets and sprinkle with finely grated Parmesan cheese and chopped fresh parsley.
Serve hot with grainy mustard on the side.
