Serves 6
30 min
Pork Cutlets Parmigiana
Recipe GLPR2d626833f354aa
Tender pork cutlets are breaded and baked until golden, then served over penne pasta with a savory tomato and basil sauce, topped with melted Parmesan cheese. This Italian-inspired main course is ready in just 30 minutes.
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Ingredients
1/3 cup plain dry bread crumbs
3 tablespoons grated Parmesan cheese
3/4 pound boneless pork tenderloin, thinly sliced and pounded 1/4 inch thick
1 large egg, lightly beaten
1 jar (24 ounces) tomato and basil sauce
8 ounces penne pasta, cooked and drained
Directions
Preheat your oven to 425°F.
In a large shallow bowl or plate, mix together the bread crumbs and 1 tablespoon of Parmesan cheese.
Place the beaten egg in another shallow bowl. Dip each pork cutlet into the egg to coat all sides, then immediately dredge in the bread crumb mixture, pressing gently so the coating adheres well on both sides.
Arrange the coated pork cutlets in a single layer on a greased baking sheet.
Bake for 18 to 20 minutes, turning the cutlets halfway through cooking, until the pork reaches an internal temperature of 160°F at its thickest point. The coating should be golden brown and crispy.
While the pork is baking, warm the tomato and basil sauce in a 2-quart saucepan over medium heat until it begins to simmer, stirring occasionally.
To serve, divide the hot cooked penne among serving plates or bowls. Spoon the warm tomato and basil sauce over the penne.
Place one or two baked pork cutlets on top of each portion, then sprinkle with the remaining 2 tablespoons of Parmesan cheese.
