From the kitchen of One Perfect Bite...This is a simple dish that is perfect for a weekday meal. While it can be made with turkey or chicken cutlets, I've used pork because the recipe offers yet another way to use a portion the large loins I buy at our local warehouse store. This recipe is quick and easy to make, although it is a bit messy to assemble. I've simplified preparation of the dish by using a commercially prepared tomato sauce. I've used Rao's sauces for quite a while now. They were recommended to me by my youngest daughter, a gorgeous and accomplished young woman who good-naturedly puts up with the rest of us calling her Baby Girl. At any rate, Baby Girl has excellent, if expensive, tastes and I was hooked the first time I tried her sauce. It is pricey, but I've learned to ease the pain by not looking at the register when I go through the grocer's check-out line. The pork can be served with pasta or crusty rolls and it really makes a nice family meal. I hope you'll give it a try. Here's the recipe.
Pork Parmesan with Spaghetti...from the kitchen of One Perfect Bite
3/4 cup all-purpose flour
1/2 teaspoon salt, plus more for seasoning
1/2 teaspoon freshly ground black pepper, plus more for seasoning
2 large eggs, lightly beaten
1 cup seasoned Italian bread crumbs
1-1/4 cup grated Parmesan cheese, divided use
3 tablespoons olive oil + oil for drizzling
6 boneless thin-cut (1/2-inch thick) pork chops
2 to 3-1/2 cups Italian-style tomato sauce, divided use
1-1/2 cups (6-oz.) shredded part-skim mozzarella cheese
8-oz. spaghetti or linguine
1) Preheat oven to 450 degrees F. Bring 4 quarts salted water to a boil.
2) Whisk flour, salt and pepper together in a shallow dish. Crack eggs into another shallow dish and beat until combined. Combine breadcrumbs and 1/2 cup Parmesan cheese in a third shallow bowl. Pound pork chops to 1/4-inch thickness. Season chops with salt and pepper. Dip cutlets, one at a time first in flour, then eggs, then bread crumbs. Warm oil in a large skillet over medium heat. When oil shimmers, place breaded chops in pan and cook until golden and cooked through, about 3 to 4 minutes per side. Transfer to a baking dish large enough to hold cutlets in a single layer. Top each cutlet with 2 tablespoons Parmesan cheese, 1/4 cup tomato sauce and 1/4 cup mozzarella cheese. Lightly drizzle cutlets with olive oil. Bake until cheese melts and cutlets are warmed through.
3) Cook spaghetti per package instructions. Drain and toss with reserved tomato sauce. Serve with pork cutlets Yield:4 servings.
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