Ingredients
1/2 cup breadcrumbs
1/4 cup freshly grated parmesan cheese
1 teaspoon lemon zest
2 tablespoons chopped Italian parsley
1/2 teaspoon kosher salt plus 1 teaspoon
1/2 teaspoon red pepper flakes
1/4 cup olive oil. divided
2 (1 1/2 pound) pork tenderloins, butterflied and lightly pounded
6 slices provolone cheese
1/2 cup dry white wine
1 (25 ounce jar) marinara sauce