Hands-On Time: 15m
Total Time: 20m
1 bunch broccoli (about 1 pound), cut into florets
3 tablespoons olive oil
1/2 cup panko bread crumbs
1 ounce grated Parmesan
4 thin boneless pork cutlets (about 1 pound total)
kosher salt and black pepper
lemon wedges, for serving
1.Heat oven to 425° F. Toss the broccoli and 1 tablespoon of the oil on a rimmed baking sheet. Roast, tossing once, until crisp-tender, 14 to 16 minutes.
2.On a separate rimmed baking sheet, toss the bread crumbs, Parmesan, and 1 tablespoon of the remaining oil. Bake, tossing once, until golden brown, 2 to 4 minutes.
3.Meanwhile, heat the remaining tablespoon of oil in a large skillet over high heat. Season the pork with ½ teaspoon each salt and pepper. Cook in batches until golden brown and just cooked through, 1 to 2 minutes per side.
4.Sprinkle the broccoli with the bread crumbs. Serve with the pork and lemon wedges.