1 pork tenderloin (about 1 lb), trimmed and sliced into ½-inch medallions
3 large eggs
¼ cup grated Pecorino Romano
2 tsp Blackstone Tuscan Herb seasoning
Salt and black pepper, to taste
2 cups Italian-style seasoned breadcrumbs (with cheese if available)
1 tsp parsley flakes
1 tsp garlic powder
1 tsp onion powder
1 tsp paprika
Extra light olive oil, for shallow frying
Fresh parsley, chopped
Additional grated cheese, for garnish
Directions
Preheat the Blackstone griddle to medium heat, leaving one side on low to hold cooked cutlets warm if needed.
Slice the pork tenderloin into medallions. Place between plastic wrap and pound thin using a mallet or heavy pan.
In a shallow bowl, whisk together the eggs, Pecorino Romano, Tuscan Herb seasoning, salt, and pepper.
In another shallow dish, combine the breadcrumbs, parsley flakes, garlic powder, onion powder, and paprika.
Dip each pork cutlet into the egg mixture, letting excess drip off, then press into the breadcrumb mixture until fully coated.
Lightly oil the griddle for shallow frying. Cook the breaded cutlets for 3–4 minutes per side, until golden brown and crispy, adding oil as needed and adjusting heat to prevent burning.
Transfer to a platter and garnish with fresh parsley and extra grated cheese. Serve hot.
