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Pork Cutlet Parmigiana
At a Glance
- Prep
- 30 minutes
- Cook
- 50 minutes
- Total
- 1 hr
- Yield
- 6.00 serving(s)
Categories
- Main
Cuisine
- Italian
Cooking Method
- Fry
Difficulty
- Easy
Dietary
- Non-Vegetarian
Allergens
- Possible Eggs — check ingredient labels
- Possible Milk — check ingredient labels
Servings & Nutrition
Original recipe serves 6. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Pork Cutlet Parmigiana brings together 2 lbs pork tenderloin, sliced into medallions, 1 egg, 1 cup breadcrumbs in a practical dish for home cooking. It takes about 1 hr to prepare and cook. It makes approximately 6 servings.
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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
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Instructions
With a meat mallet, pound pork into thin patties.
In a shallow dish beat 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.
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