Pork Cutlet Parmesan
Pork Cutlet Parmesan is one of those easy to make, inexpensive and filling dinner meals.
Many
Italian restaurants, diners and mom and pop restaurants serve this
dish. Sometimes it's veal but more often than not pork is substituted or
the only choice on the menu. I can recall when I was in my early
twenties (a very long time ago), I ventured to our local butcher
as I wanted to make a special dinner that evening. I went to get veal
for Veal Parmesan. It was the butcher upon seeing my eyes bug out at the
price per pound suggested I use pork instead. I've used it ever since.
- marinara or spaghetti sauce
- 4-6 boneless pork chops
- 1 bag shredded cheese (Monterey Jack or Mozzarella)
- 2 cups plain bread crumbs
- 3 eggs
- 2 tbsp. milk
- 2 tbsp. granulated garlic
- 2 tsp. onion powder
- 3 tbsp. Parmesan Cheese - plus extra
- 1 tbsp. parsley flakes
- 1 tsp. salt
- 1 tsp. black pepper
- olive oil (or vegetable)
- Using a mallet pound down each cutlet to same thickness using the tenderizing side of the mallet.
- In a dish combine the eggs and milk and whisk together.
- In another dish combine the bread crumbs and spices and Parmesan Cheese. Mix well.
- Dredge the chops in the egg mixture then the bread crumb mixture getting a nice coating on both sides and place on a waiting plate.
- Set a large skillet over medium high heat and add in enough oil to coat the pan. Fry each one until golden brown - about 2 minutes per side. Do in two batches and place on a waiting plate.
- To an oven proof casserole dish, add some of your tomato sauce on the bottom. Add in a layer of the cutlets. Spoon sauce over each cutlet and then add some grated Parmesan cheese on top.
- If doing in two layers add some shredded cheese over the pork and do another layer if need be. Pork, sauce, Parmesan Cheese and end with shredded cheese on top.
- Bake in a 400° oven, uncovered for about 20-25 minutes until the cheese is golden brown and sauce is bubbly.
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