Pork Cutlets Parmesan with Tomato Sauce

Submitted by MizzNezz

"These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta."

 

• Ready In: 28mins
• Ingredients: 14
• Serves: 6

ingredients

• 709.77 ml canned, crushed tomatoes (, I put them in the blender for 30 sec.)
• 29.58 ml olive oil
• 14.79 ml finely chopped garlic
• 4.92 ml rosemary
• 0.61 ml red pepper flakes
• salt and pepper
• 6 (680.38 g) slice boneless pork loin
• 1 egg
• 29.58 ml water
• 473.18 ml fresh breadcrumbs
• 29.58 ml olive oil
• 354.88 ml tomato sauce (recipe above)
• 6 slice mozzarella cheese
• 59.14 ml freshly grated parmesan cheese

directions

1. FOR TOMATO SAUCE---------------.
2. Heat oil in saucepan and add garlic.
3. Cook briefly (do not brown).
4. Add tomatoes and bring to a boil.
5. Add rosemary, pepper flakes, salt and pepper.
6. Simmer for 10 minutes.
7. FOR CUTLETS------------.
8. Sprinkle the cutlets with salt and pepper.
9. Mix egg and water well.
10. Put breadcrumbs in shallow dish.
11. Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
12. Heat olive oil in nonstick 10 inch skillet.
13. Cook cutlets on med.
14. hi heat about 5 minutes per side until lightly browned.
15. Preheat the oven to 400 degrees.
16. Place cutlets in baking dish.
17. Put mozzarella slices on top.
18. Sprinkle with parmesean.
19. Spoon sauce around the cutlets.
20. Bake until piping hot and the cheese is melted (about 8 minutes).

Reviews

[gailanng]

As it's said...you can fool some of the people some of the time because my husband thought this was veal! I slathered the sauce at the bottom of my baking pan placing the breaded cutlets on top so as to keep my crumbs crisp. I, also, had no mozzarella so I topped it off with cheddar. Move over Paula D.

 

[jane49423]

Awesome. Used four boneless porkchops and it turned out great. I had some leftover bread crumbs from another recipe and used two egg whites (also leftover) and a little milk to dip them in first. Served it with Italian Rice and snow peas. Delicious.

 

[Cookin-jo]

Yum! We loved this version and I love the versatility of this recipe. The sauce was fantastic and easily made ahead. I substituted some fresh basil I had on hand for some the the rosemary and decreased the oil a bit. I used some whole grain bread and rye bread which was great for the crumbs. Proportions and cook times are perfect. I'll definitely be making this recipe again. Thank you!

 

[Sageca]

MizzNezz I have to tell you this is one of the best recipes and so easy to prepare; my husband gives you 10 stars.Thank you for sharing; we loved it; I served with linguini; Devine!

 

[Ms B.]

Great comfort food. I omitted the rosemary from the tomato sauce and instead added Italian seasoning, red wine, and just a bit of sugar. I also used roasted garlic (and skipped the sauté in olive oil). I used 1/2 plain bread crumbs and 1/2 Italian seasoned bread crumbs and added a little grated Parmesan to the mix for breading. This was a simple, but flavorful meal served with a side of rigatoni and a spinach salad. Thanks for posting.