Tuesday, March 11, 2014

Sallee B's Pork Parmigiana


I love chicken parmigiana. However, chicken has been on the Bonham menu rather often. Tonight, I adapted my chicken parmigiana recipe for pork cutlets. End result - moist, tender Italian flavored pork. 


Yield: 2 – 4 servings


3-4 pork cutlets
¼ cup canola oil
1 cup flour
¼ tsp. garlic powder
1/8 tsp. fresh ground rainbow peppercorn mix
½ tsp. paprika
1 – 24 oz. can of Hunt's Pasta Sauce
Mozarella cheese
Parmigiana Romano cheese


  • Preheat oven to 425 degrees Fahrenheit.
  • Pour ¼ cup canola oil in a shallow baking pan and coat bottom of pan evenly with the oil.
  • Combine flour and seasonings.
  • Dredge pork cutlets in flour. Press flour into meat.
  • Place cutlets in shallow baking pan.
  • Bake in oven for 15-20 minutes, or until the bottom is golden. Carefully turn cutlets over.
  • Bake another 10 minutes, or until the bottom is golden. Remove pan of cutlets from the oven.
  • Place a tablespoon or two of pasta sauce under each cutlet.
  • Pour pasta sauce on top of each cutlet, then sprinkle on desired amount of shredded mozzarella and parmesan romano cheese.
  • Place pan back into the oven for an additional 5 minutes to melt the mozzarella.
  • Remove from the oven and serve with your favorite side dishes. 

Pork Cutlet Parmigiana and Buttered Basil Corn

Pantry style corn  is a staple for many of my meals. Add 1/4 teaspoon of basil and you will have Buttered Basil Corn.