Cooking On A Budget: Pork Cutlet Parmesan

Wednesday, December 11, 2013

Pork Cutlet Parmesan


Pork Cutlet Parmesan is one of those easy to make, inexpensive and filling dinner meals. So when you are wondering what can you feed your family when Cooking On A Budget, I say go for this dish.

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.

Our garden tomato sauce was the base for the quick cooking red sauce. The package of four boneless chops about 3/4 inch thick were sliced in half yielding eight portions which I pounded down before breading. Cost of the 2 1/4 pound package was $5.84. Add in the eggs, breading, spices, pasta and sauce that you get from tomato product on sale, the total is approximately $14.53 which feeds up to eight people for $1.81 per portion of pork cutlet Parmesan. That's what Cooking On A Budget is all about: satisfying, delicious meals that won't break the bank.

  • 2 1/3 lb. 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)
  1. Slice each chop in half lengthwise to make eight portions. Using a meat mallet pound them down to even thickness.
  2. In a deep dish combine the eggs and milk and whisk together.
  3. In another dish combine the bread crumbs and spices and Parmesan Cheese. Mix well.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Bake in a 400° oven, uncovered for about 20-25 minutes until the cheese is golden brown and sauce is bubbly.

You can serve with bread or a side salad. A wedge salad would be a good choice.
That would ramp the dinner up cost wise, but overall not add a lot to the per portion cost.


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