Pork Scallopini

  • 1/3 cup plain breadcrumbs
  • 2 1/2 tbsp grated Parmesan
  • 3/4 tsp dried rosemary
  • 1 large egg
  • 2 pork cutlets, pounded with a meat mallet until 1/4 inch thick
  • 2 tsp olive oil
  • 1 clove garlic, peeled
  • Lemon wedges, thinly sliced

In a casserole, combine breadcrumbs, Parmesan, rosemary, and salt and pepper to taste. In a bowl, beat egg and 1 tbsp water. Dip cutlets in egg wash, then dredge through breadcrumb mixture. Heat oil in a large nonstick skillet. Add garlic and cook 30 seconds. Add cutlets. Cook 1 to 2 minutes on each side or until golden.  Garnish with lemon wedges.

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