first class pork cutlet parmigiana vest

pork cutlet parmigiana

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PORK CUTLET PARMIGIANA

"This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it"

Ingredients

  • 2lbs pork tenderloin, sliced into medallions
  • 1egg
  • 1cup breadcrumbs
  • 1tablespoon italian seasoning
  • 4cups spaghetti sauce
  • 2cups mozzarella cheese
  • 1⁄2cup parmesan cheese

Direction

  1. With a meat mallet, pound pork into thin patties.
  2. In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
  3. Dip each pork medallion into beaten egg and then into bread crumbs.
  4. Fry over med hi heat till browned- it does not need to be fully cooked.
  5. 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.
  6. Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
  7. Serve over pasta.