Pork Cutlets Parmesan with Tomato Sauce

Pork Cutlets Parmesan with Tomato Sauce

  • Prep Time: 20 mins
  • Total Time: 28 mins
  • Servings: 6

    • About This Recipe

    “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.”

    Ingredients

  • 3cupscanned, crushed tomatoes( , I put them in the blender for 30 sec.)
  • 2tablespoonsolive oil
  • 1tablespoonfinely chopped garlic
  • 1teaspoonrosemary
  • 1/8 teaspoonred pepper flakes
  • salt and pepper
  • 6 (4ounce) slices boneless pork loin
  • 1egg
  • 2tablespoonswater
  • 2cupsfresh breadcrumbs
  • 2tablespoonsolive oil
  • 1 1/2 cupstomato sauce( recipe above)
  • 6slicesmozzarella cheese
  • 1/4 cupfreshly grated parmesan cheese

    • Directions

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

    • Reviews

  • “Made this for dinner last night and it was very good!Followed the recipe exactly and served with a side of spaghetti.The sauce was very good on it’s own.Thanks for sharing.”

  • “Great recipe.Directions are wonderful.I used seasoned Italian breadcrumbs and it was delicious.I recommend this recipe.”

  • “Absolutely wonderful! Wish I could give this 5 stars for each member of the family because we all loved it! I used a pork tenderloin that I had in the freezer – cut it into 6 pieces and flattened it a bit. Also used tomato puree in place of the crushed tomatoes. The rosemary in the sauce really complimented the pork and it really reminded me of Veal Parmesan. I also used fresh mozzarella to top the pork. Every bit was eaten. We had fettucini on the side, and that was finished off too,along with that fabulous sauce. As you can tell, I will be making this again….and again.Thanks!”

  • “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.”

  • “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.”

  • “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!”

  • “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!”

  • “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.”

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