Ingredients

  • 8 pork cutlets (1 pound)
  • Kosher salt and freshly ground pepper
  • ½ lemon, plus 1 more for zesting and serving
  • ½ cup finely grated Parmesan (1 ounce), plus more, shaved, for serving
  • ⅓ cup unbleached all-purpose flour
  • 6 tablespoons extra-virgin olive oil
  • 8 rounds (each ¾ inch thick) polenta (from a 1- to 2-pound tube)
  • 1 bunch asparagus (1 pound), trimmed

Ready In 35 Minutes

Servings: 4

Cooking Instructions

Step 1

  • Pound cutlets to 1/4 inch thick; season with salt and pepper.
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Step 2

  • Sprinkle with juice of 1/2 lemon, turning to evenly coat. Stir together Parmesan and flour on a plate. Dredge cutlets in Parmesan mixture, pressing to adhere.
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Step 3

  • Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add 4 cutlets in a single layer; cook, flipping once, until golden brown and crisp, 4 to 5 minutes.
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  • EQUIPMENT:
  • Length: 4 minutes

Step 4

  • Transfer to a plate. Wipe skillet clean; repeat with 2 more tablespoons oil and remaining 4 cutlets. Wipe skillet clean; heat remaining 2 tablespoons oil in skillet over medium-high.
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Step 5

  • Add polenta and cook, flipping once, until golden and crisp, about 5 minutes.
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  • Length: 5 minutes

Step 6

  • Meanwhile, cook asparagus in a pot of generously salted boiling water until crisp-tender, 2 to 3 minutes.
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  • EQUIPMENT:
  • Length: 2 minutes

Step 7

  • Drain and transfer to plates. Season with salt and pepper, drizzle with oil, and top with finely grated lemon zest and shaved Parmesan.
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Step 8

  • Serve with cutlets, polenta, and lemon wedges.
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