Sauteed Pork Cutlets

• 8 pork cutlets (3 ounces each)
• 1 teaspoon coarse salt
• 1/2 teaspoon freshly ground pepper
• 2 to 4 tablespoons extra-virgin olive oil
• Juice of 1 lemon, plus lemon wedges for serving
• 2 tablespoons finely grated Parmesan cheese, plus Parmesan curls shaved with a vegetable peeler for garnish (about 1 ounce total)
• Fresh flat-leaf parsley for garnish
• Grainy mustard for serving

1. Place pork cutlets between two sheets of parchment paper; using a meat mallet or a small, heavy skillet, pound to 1/8 inch thick.
2. Season both sides of pork with salt and pepper.
3. Heat 2 tablespoons oil in a large saucepan over medium-high heat.
4. Working in two batches, add pork to pan, and cook, flipping once, until golden brown, 1 1/2 to 2 minutes per side.
5. (If pan becomes dry, add more oil.)
6. Transfer to a platter.
7. Drizzle lemon juice over pork, and sprinkle with grated Parmesan.
8. Garnish with Parmesan curls and parsley.
9. Serve with lemon wedges and mustard.

pork cutlets, coarse salt, freshly ground pepper, extravirgin olive oil, lemon, parmesan cheese, parsley

Taken from www.epicurious.com/recipes/food/views/sauteed-pork-cutlets-392613 (may not work)