Parmesan Pork Cutlets with Broccoli Rabe

Serves 4

Pan IconWHY THIS RECIPE WORKS: Adding Parmesan cheese to the classic flour-egg coating makes these chops irresistible. Instead of opting for thin-cut pork chops in this recipe, we make our own tender cutlets by gently pounding slices of pork tenderloin to an even ¼-inch thickness. We use the large holes of a box grater to grate the Parmesan. This method creates bigger pieces of cheese that form a thicker crust on the pork. See Quick Prep Tip that follows the recipe.

1

pound broccoli rabe, trimmed and cut into 1-inch pieces

½

cup plus 2 tablespoons all-purpose flour

2

large eggs

4

ounces Parmesan cheese, grated (2 cups)

1

(1-pound) pork tenderloin, trimmed, cut into 8 pieces, and pounded to ¼-inch thickness

Salt and pepper

3

tablespoons olive oil

3

garlic cloves, minced

1. Adjust oven rack to middle position and heat oven to 200 degrees. Combine broccoli rabe and ¼ cup water in large bowl, cover, and microwave until tender, about 4 minutes. Drain.

2. Set wire rack in rimmed baking sheet. Spread ½ cup flour in shallow dish, beat eggs in second shallow dish, and combine Parmesan and remaining 2 tablespoons flour in third shallow dish.

3. Pat pork dry with paper towels and season with salt and pepper. Working with 1 cutlet at a time, dredge cutlets in flour, dip in eggs, and coat in Parmesan mixture, pressing gently to adhere.

4. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add 4 cutlets, reduce heat to medium, and cook until cheese turns pale golden brown, about 3 minutes per side. Transfer to prepared sheet and place in oven. Repeat with 1 tablespoon oil and remaining 4 cutlets.

5. Heat remaining 1 tablespoon oil in now-empty skillet over medium-high heat until shimmering. Add broccoli rabe and garlic and cook until garlic is fragrant, about 1 minute. Season with salt and pepper to taste. Serve with cutlets and lemon wedges.