- 8 (3 ounce) pork cutlets
- 1 teaspoon coarse salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons extra-virgin olive oil, or as needed
- 1 lemon, juiced
- 2 tablespoons finely grated Parmesan cheese
- Parmesan curls, shaved with a vegetable peeler, for garnish
- Fresh flat-leaf parsley, for garnish
- Lemon wedges, for serving
- Grainy mustard, for serving
- Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick. Season both sides of pork with salt and pepper.
- Heat 2 tablespoons oil in a large saucepan over medium-high heat. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side. (If pan becomes dry, add more oil.) Transfer to a platter.
- Drizzle lemon juice over pork, and sprinkle with grated Parmesan. Garnish with Parmesan curls and parsley. Serve with lemon wedges and mustard.