Ingredients
12 oz. pork tenderloin
2 large egg whites
1/4 c. plain dried breadcrumbs
1/4 c. grated Parmesan cheese
Coarse salt
3 tbsp. all-purpose flour
2 tbsp. olive oil
Lemon wedges
Parsley sprigs
Preparation
Step 1Slice pork into 12 pieces, and place between sheets of plastic wrap. With a small heavy skillet or meat mallet, pound pork to 1/8-inch thickness.Step 2Combine egg whites with 1 tablespoon water in a shallow bowl or pie plate and lightly beat to combine; set aside. In a second shallow bowl, combine breadcrumbs and Parmesan; set aside.Step 3Season pork with salt. Dredge in flour, tapping off excess. Dip first in egg-white mixture, then place in breadcrumb mixture, turning to coat. Pat gently to adhere.Step 4In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Saute half the pork until golden brown and cooked through, about 1 minute per side. Repeat with remaining tablespoon oil and remaining pork. Serve with lemon wedges and parsley sprigs.
