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1. Slice pork tenderloin into 12 equal round cutlets.
2. Place each round between two sheets of plastic wrap, and pound with meat mallet to 1/8-inch thick.
3. In shallow bowl, beat egg whites with water.
4. In separate shallow bowl, combine bread crumbs and grated Parmesan.
5. In third bowl, add all-purpose flour.
6. Season pork with coarse salt.
7. Dip pork in flour. Dip floured pork in egg.
8. Dredge pork in bread crumb mixture. Knock off any excess.
9. Heat large non-stick skillet over medium high heat. Add olive oil.
10. Saute half the pork cutlets about 1 minute per side until golden brown and cooked through.
11. Saute remaining cutlets with another tablespoon oil.
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