This Pork Cutlet Parmigiana is an easy comfort-dinner for a busy (or lazy) night. A delicious and much cheaper alternative to Veal Parmesan.
I really love this recipe! Super easy to do it, and the taste is very good.
If there’s any leftover pork it goes great in sandwiches the next day.
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Pork Cutlet Parmigiana
Ingredients
- 2 lbs pork tenderloin sliced into medallions
- 1 egg
- 1 cup breadcrumbs
- 1 tablespoon italian seasoning
- 4 cups spaghetti sauce
- 2 cups mozzarella cheese
- 1/2 cup Parmesan cheese
- oil to fry
Instructions
- With a meat mallet, pound the pork into thin patties.
- In a shallow dish beat the egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Enjoy!
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Recipe based on one by Dawnab
Photo by Ms B.