Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust

Ingredients

• tablespoon solive oil
• 1/4 cup lemon juice
• teaspoon sItalian seasoning
• teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• pound pork tenderloin, thinly slice d crosswise
• 1/4 cup dry bread crumbs
• 1/4 cup grated Parmesan cheese
• clove sgarlic, chopped, or more to taste
• tablespoon olive oil
• tablespoon can ola oil
• sprigfresh parsley, or as desired

Instructions

1. Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
2. Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
3. Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
4. Heat canola oil in a large, heavy, oven safe skillet, such as a cast iron skillet, over medium high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
5. Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.