Pork Parm., aka pizza pork. Anything toppped with sauce and mozzarella cheese is ‘pizza’ in my daughters eyes. And she gobbles this up with a side of spaghetti.
I make this the ‘easy, I only have 30 minutes to make dinner parent-friendly way’ – mix everything, dip and bake. If you want the breading to be a little less ‘wet’, pan fry each side of the pork for a few minutes before baking it.
Parmigiana Pork Cutlets
- 1 tablespoon olive oil
- 1 tablespoon garlic, finely chopped
- 2 tablespoons onions, finely chopped
- 2 cups canned crushed tomatoes
- 2 teaspoons Italian seasoning
- 1 egg, beaten
- 3 tablespoons water
- 2 teaspoons fresh rosemary, finely chopped
- Salt and freshly ground pepper, to taste
- 1 ½ cups fine fresh bread crumbs
- 8 thin slices lean boneless loin of pork
- 1 lb. ball fresh mozzarella cheese, sliced thin
- 4 tablespoons grated Parmesan cheese
- Preheat oven to 400 degrees.
- Heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, Italian seasoning, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
- While the sauce is simmering, place the egg, water, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish. Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs.
- In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes. Enjoy!
Adapted from: cooking.nytimes.com