Wednesday 31 January 2018

Parmesan Pork Cutlets with Tomato Sauce

Ingredients

  • 256mL + 30mL all-purpose flour
  • 3 large eggs
  • ~500mL freshly grated parmesan cheese, plus extra for serving
  • salt and pepper
  • 2mL dried oregano
  • 8 ~85mL boneless pork cutlets, ~1cm thick
  • 64mL canola oil
  • 256mL premade marinara sauce, warmed
  • 30mL chopped fresh basil
Procedure
  1. Place 256mL flour in a shallow dish.
  2. In a second dish, beat eggs.
  3. In a third dish, combine parmesan, 5mL salt, 1mL pepper, oregano, and remaining flour.
  4. Season cutlets with salt and pepper.
  5. One at a time, coat cutlets lightly with flour, then egg, then parmesan mixture, then coat with flour again, pressing lightly to adhere.
  6. Heat half the oil in a nonstick skillet over medium heat. Cook four cutlets until golden brown and cooked through, 3-5 minutes/side. Repeat with the remaining oil and cutlets.
  7. Serve topped with marinara sauce, basil, and extra parmesan.

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