INGREDIENTS
- 1 1/2 cups panko breadcrumbs
- 1 cup regular breadcrumbs
- Kosher salt and ground black pepper
- 1 cup all-purpose flour
- 2 large eggs
- 1¼-pound pork tenderloin or thin pork chops, trimmed of silver skin and patted dry
- 4 slices prosciutto (about 2 ounces total)
- 12 tablespoons neutral oil, divided
- 4 ounces Parmesan cheese (without rind), shredded on the small holes of a box grater (2 cups)
INSTRUCTIONS
Stir ½ teaspoon pepper into breadcrumb mix.. In a second similar dish, stir the flour and 1 teaspoon pepper. In a third dish, beat the eggs with a fork.
Pound pork slices thin. Season both sides of each cutlet with pepper, then lay a prosciutto slice on each cutlet. Re-cover with plastic wrap and gently pound so the prosciutto adheres.
One at a time, dredge the cutlets in the flour, turning to coat and shaking off any excess, then dip in the egg and, finally, coat with the panko, pressing so it adheres. Set the cutlets on a large plate.
Refrigerate uncovered for 15 minutes. Set a wire rack in a rimmed baking sheet and place near the stovetop.
In a 12-inch nonstick skillet over medium-high, heat 6 tablespoons of oil until barely smoking. Add 2 cutlets and cook until golden, 1 to 2 minutes. Using tongs, flip and cook until the second sides are golden, about 1 minute. Transfer to the prepared rack. Repeat with the remaining 6 tablespoons oil and remaining cutlets. Wipe out the skillet and set aside.
Evenly sprinkle the cutlets with the Parmesan. Bake at 350oF until cheese is melted