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. 

Recipe

Yield: 2 – 4 servings

 Ingredients

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

 Directions

• 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.