Each package of pork tenderloin usually contains 2 tenderloins that are about a foot long. Take the pork tenderloins out of the package and place them on a large cutting board. Pat them dry with a paper towel.
Starting at the thick end, cut off medallions that are about 1 inch in thickness but you can cut a little thicker towards the tail end since that side is narrow.
Place all the pork medallions on the cutting board cut side up and cover them with a sheet of plastic wrap.
Use the flat side of the meat tenderizer to pound each piece until it’s about 1/4 inch thick. Note: do not pound it too hard, too thin, of create holes.
Breading Pork Cutlets:
You will need to use three wide and shallow bowls to prepare the breading.
Combine flour, salt, pepper, and ground mustard in the first one. Whisk egg and Dijon mustard with some salt and pepper in the second bowl. Mix Panko bread crumbs, grated Parmesan cheese, garlic powder, salt, and pepper in the last bowl.
First – Dip each piece of pork in flour mixture to lightly coat it all over.
Second – Dip flour coated pork in egg mixture on both sides.
Third – Place the piece of pork into the bowl with bread crumb mixture and flip it over a few times. Gently pat as you’re flipping the meat to make sure the bread crumbs get onto the pork nicely.
Repeat with remaining pork cutlets.
Cooking Pork Cutlets:
Preheat a large cooking pan over medium to medium-high heat (depending on the stove) and add olive oil.
Place breaded pork tenderloin cutlets into the pan and cook for 3-5 minutes per side, depending on the thickens of the pork, until cooked through and golden brown.
Note on when pork cutlets are done: to check for doneness, you can cut one of the pieces in the middle to see inside. Pork can (and should) be a pale pink color in the middle when done. As a matter of fact, pork will be very slightly pink in the center at 145°. Pork is done at 145° internal temperature but it's hard to take the temperature when the slices of meat are very thin. What you do not want is the pork that is completely turned white with no pink at all because it's well done at that point. Well done pork is when it turns chewy and tough.Gluten Free Notes: You can make these crispy pork cutlets gluten free very easily. All you need to do is use gluten free all purpose flour and gluten free Panko style bread crumbs to make gluten free pork cutlets!