12 ounces pork tenderloin
2 large egg whites
1/4 cup plain dried breadcrumbs
1/4 cup grated Parmesan
3 tablespoons all-purpose flour
Coarse salt for seasoning
1 tablespoon olive oil
Lemon wedges and parsley sprigs, for serving

1. Slice pork tenderloin into 12 rounds.
Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.

2. In a shallow bowl, beat egg whites with 1 tablespoon water. In another bowl, combine breadcrumbs and Parmesan.
Place all-purpose flour in a third bowl. Season pork with salt.
Dip pork in flour, then in egg mixture. Dredge in breadcrumb mixture; pat it in.

3. In a large nonstick skillet, heat olive oil over medium-high heat.
Sauté half the cutlets until golden brown and cooked through, about 1 minute per side.
Repeat with another tablespoon oil and remaining pork.

Serve with lemon wedges and parsley sprigs.