A recipe from RealSimple.com offers a quick and easy way to prepare Parmesan pork cutlets. You can also use a slightly different breading mixture for an alternate take on pork cutlets.
Prepare Parmesan pork cutlets by pounding 8 pork cutlets to 1/4 inch thickness. Dredge the flattened cutlets in flour and egg before coating in a combination of 1 cup dry bread crumbs, 1 teaspoon kosher salt and 1/4 cup grated Parmesan cheese.
Preheat the oven to 400 degrees. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Fry the cutlets (in batches if necessary) in the hot oil until golden, about 1 to 2 minutes on each side.
Transfer the cutlets to a baking sheet and bake for 8 to 10 minutes or until the pork is cooked through.
Alternately, bake pork cutlets by combining 1/2 cup dry breadcrumbs and 1 teaspoon sugar with 1/2 teaspoon paprika, 1/2 teaspoon onion powder and 1/2 teaspoon salt in a wide bowl. Using a fork, blend in 4 teaspoons of canola oil. In a separate shallow dish, lightly beat 1 egg white. Sprinkle cornstarch over 4 pork cutlets and pat to coat evenly on both sides. Dip the cutlet into the egg and then press the cutlet into the breading mixture until evenly coated on both sides.
Place the pork on a rimmed baking sheet sprayed with cooking spray. Bake until the cutlets are just barely pink in the center and an instant-read thermometer registers 145 degrees.