Pork Parmigiana
Ingredients
- 6 Ontario pork leg or loin cutlets or scallopine about 400 g (see tip)
- 1/4 tsp 1 mL each salt and pepper
- 1/4 cup 60 mL all-purpose flour
- 1 large egg
- 3/4 cup 175 mL Italian seasoned breadcrumbs
- 1/3 cup 75 mL grated Parmesan cheese, divided
- 1 tsp 5 mL dried oregano
- 1/3 cup 75 mL canola oil, divided
- 1 cup 250 mL pasta sauce
- 1 cup 250 mL shredded mozzarella cheese
- Chopped Parsley or basil
Instructions
- Sprinkle pork scallopine on both sides with salt and pepper.
- Place flour in one shallow dish. In a second shallow dish, whisk egg with 3 tbsp (45 mL) of water. In a third shallow dish, combine breadcrumbs, 2 tbsp (30 mL) of the parmesan cheese, and oregano.
- Dredge each scallopine in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture and place on a parchment paper lined baking sheet. Repeat with remaining scallopine. (Make-ahead: Cover and refrigerate for up to 4 hours.)
- In a large non-stick skillet, heat half of the oil over medium-high heat. Cook scallopine in batches and turning for about 3 minutes or until light golden, adding more oil as necessary. Place on parchment paper lined baking sheet. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
- Preheat oven to 350ºF (180ºC).
- Spread each scallopine with sauce and sprinkle with mozzarella and remaining parmesan cheese. Bake for about 10 minutes or until cheese is melted.
Notes
Tip: Thinly slice pork butt roast or pork loin roast into cutlets. Alternatively, you can use fast fry pork chops and pound them thinner with a meat mallet.
Provided by Ontario Pork: https://ontarioporkrecipes.ca/pork-parmigiana