Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust

Whisk 3 tablespoons olive oil lemon juice Italian seasoning kosher salt and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.

Mix bread crumbs Parmesan cheese garlic and 1 tablespoon olive oil in a small bowl.

Set oven rack about 5 inches from the heat source and preheat the oven's broiler.

Heat canola oil in a large heavy oven-safe skillet such as a cast-iron skillet over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.

Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown 1 to 3 minutes. Garnish with parsley.