Appears in Cook's Country April/May 2017
Our aim: crunchy, tender, perfect pan-fried pork.
WHY THIS RECIPE WORKS
For tender, crispy pork cutlets, we cut a pork tenderloin into four equal pieces and pounded them thin. We then coated these cutlets in flour, egg, and a flavorful breading studded with grated Parmesan cheese, chopped fresh parsley, and lem...