Cooking On A Budget: Extra Cheesy Parmigiana

Tuesday, April 7, 2015

Extra Cheesy Parmigiana


The flavor and texture that melted cheese in a frying pan when it gets kind of crispy and browned makes my taste buds go a little berserk in a good way. I love that. Like fried cheese; you know what I mean?

  • 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. Take about 1/2 cup of the shredded cheese and pulse quickly in a food processor to get it a bit smaller. Add the the bread crumbs and mix well.
  4. Dredge the chops in the egg mixture then the cheesy 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. Drizzle a little olive oil over the cheese if you are using a shredded cheese that does not melt well.
  8. 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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