Pork Tenderloin Parmesan

Martha Stewart Living

Makes 4 servings

    12 ounces pork tenderloin                                      
    2 egg whites                                                   
    1/4 cup plain dry bread crumbs                                 
    1/4 cup grated parmesan cheese                                 
    Salt                                                           
    3 tablespoons flour                                            
    2 tablespoons olive oil                                        
    GAR parsley & lemon wedges                                     

Slice 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.

Combine 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.

Season 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.

In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Sauté 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.

MXF