Parmesan-Crusted Pork Loin Cutlets

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I enjoyed making my own bread crumbs - I'll spice it up more to our test next time. Loved learning something new.

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Not so yummy, parmesean cheese mixed with the bread crust just tasted blan, the taste of parmesean cheese fried just wasn't what I expected. =[

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As for leaving out the meat, that's just sometimes necessary with Melissa's dishes to keep it under the ten dollar promise. Don't fret. Just mold the bread crumb/crust mixture into a cutlet shape and sprinkle on a little bacon grease left over from frying lardons. It'll come out perfect!

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I just finished watching the show, and she started out with 4, about 1/2 to 3/4 inch thick boneless Pork Loin Chops, which she pounded down to about 1/4 to 1/2 inch thick. There is no way a one inch thick pork chop would cook with only 2 to 3 minutes per side, as she stated on her show. They were very thin pork "cutlets".

If Melissa would have pounded down to 1 inch she would have had to have started with 2 inch thick chops. I guess no one proof reads these recipes before posting. Still it sounds like a very good recipe with the parmasean cheese in the bread crumbs, so I am rating it a 4. I am going to make these tomorrow night, but I wanted to clear up some of the confusion here.

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Well, here we go again. First Sandra Lee's recipes are missing, at least 2 of them are and now the meats missing on Melissas' recipe. Someone there is not doing their job. Thump them on the head with you?

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On the show it looked like 4 regular boneless pork chops that she pounded dopwn to 1 inch thick. Hope this helps.

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I don't eat pork and was thinking of trying this recipe with chicken cutlets so I guess it doesn't matter that there's no meat listed in the ingredients?

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I totally agree. Where's the pork?!

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How much pork do you need? It is not on the ingredient list.

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Please revise recipe listing the pork as an ingredient.