1. Preheat the oven to 250-degrees. In a wide shallow bowl, combine the bread crumbs, parmesan, and 2 pinches each salt and pepper; set aside.In another shallow bowl, beat the eggs. Turn each piece of pork in the crumbs to coat well, then coat with eggs, and again with the crumbs; transfer to a plate.
2. In a large skillet, heat 1/4 cup olive oil over medium heat. Add 4 pork cutlets and cook until golden-brown, ~2 minutes on each side. Transfer to a baking sheet and keep warm in the oven. Repeat with the 2 more tablespoons olive oil and the remaining cutlets.
3. In a medium skillet, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the zucchini and garlic and cook, stirring, until golden; ~2 minutes. Add the tomato and cook until warmed through; ~1 minute. Season with salt and pepper
4. Serve 2 pork cutlets per person with the zucchini and lemon wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (659g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 529 (37%)|
|Amt Per Serving||% DV|
|Total Fat 58.8g||78 %|
|Saturated Fat 14.1g||70 %|
|Monounsaturated Fat 29.5g|
|Polyunsanturated Fat 10.3g|
|Cholesterol 614.6mg||189 %|
|Sodium 4132mg||142 %|
|Potassium 1520mg||40 %|
|Total Carbohydrate 153.8g||45 %|
|Dietary Fiber 13.2g||53 %|
|Sugars, other 140.6g|
|Protein 75.4g||108 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 1442
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