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Parmesan-Crusted Pork Loin Cutlets Recipe

Parmesan-Crusted Pork Loin Cutlets

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (61)

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Average Rating:

Total Reviews: 61

Showing 31-40 of 61

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  • on August 18, 2010

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    That is probably why the *crust* breaks off. The egg wash is unnecessary and so is the dusting of flour. Just dump the parm cheese into the crumbs and bread the meat. I usually spice up the crumbs a little more before coating. The hint of lemon is good, also.

    Anyone that has any Italian influence in their family has been doing this recipe forever...use chicken, veal, turkey, or pork cutlets.

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  • on August 10, 2010

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    Easy recipe with clear instructions. I used Italian bread crumbs I had in my cupboard and it was tender and tasty.

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  • on August 01, 2010

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    I made this whole meal (Italian 101 and it was delicious! My 16yo daughter helps me in the kitchen and we have the best time! Sure wish I had Melissa to learn from back when I was 16! : From some of these responses, I must be a pretty darn good cook with some common sense. Even though there was no pork listed, one could figure it out, lol. And bland? Dry? Not on your life. My husband isn't a fan of parmesan cheese and he loved this. It was easy to make and very good!

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  • on July 31, 2010

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    My wife and I watched this episode and TV together and both were anxious to try it. Turned out even better than expected!! The pork was tender and the coating was perfect, flavorful with the parm and butter from the pan. We had the tarts along with, which were great as well.
    Please ignore the couple of wild card negative reviews, just follow the recipe and enjoy!!

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  • on July 31, 2010

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    I love new recipes. I love Melissa. Her recipes are not only pocketbook friendly but simple and delicious. I recently cooked this entire menu, pork cutlets, tarts and broccoli and pasta. I had friends over and she asked for copies of all the recipes.
    I voted for Melissa and was so glad when she won. She is so talented and cute!

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  • on July 30, 2010

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    Made the entire menu from this show one night and absolutely LOVED IT. Loved using a loin roast in a different way. Loved using the crust from the appetizer vs. throwing it away. The parmesan made it so delicious. Used barely any oil in the pan and it was plenty. Family favorite for sure.

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  • on July 30, 2010

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    I made this with Chicken since we don't eat pork. Everyone loved it. I also used the Italian style Panko bread crumbs if you don't have time to make your own. They were delicious and didn't even need seasoning.

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  • on July 28, 2010

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    Made this today for dinner and it was outstanding! I used leftover grilled garlic toast for my breadcrumbs, Parmesean Reggiano for my cheese and I didn't stop getting compliments! I had made the Roasted Broccoli Penne earlier in the week and we had that as a side and fresh corn on the cob from my favorite farm stand. What a memorable wednesday night dinner.. Thanks Melissa!

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  • on July 27, 2010

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    I made the pork loin cutlets last night and both my husband and I were impressed with the flavor and the tenderness of the pork. What a wonderful recipe. It will be going into my folder of favorite recipes. Thanks Melissa! Keep those simple delicious recipes coming!

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  • on July 24, 2010

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    I was planning on trying this anyways, and then I found out that my MIL was coming into town with her friends. Thankfully, she is a wonderful person, but I was still nervous. So I bravely tried all 3 dishes from Italian 101, and they all came out wonderful! For the pork cutlets I added some fresh Summer Savory, since I had some, and it was just as good as thyme. My breading stuck just fine. I used a family size pack of 7 cutlets, so I used more bread, flour, and 2 eggs instead of 1.

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