PORK CUTLET PARMIGIANA RECIPE - FOOD.COM
This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it
Total Time 1 hours
Prep Time 20 minutes
Cook Time 40 minutes
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- With a meat mallet, pound pork into thin patties.
- In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
- Dip each pork medallion into beaten egg and then into bread crumbs.
- Fry over med hi heat till browned- it does not need to be fully cooked.
- In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
- Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
- Serve over pasta.
Nutrition Facts : Calories 486.8, FatContent 20.1, SaturatedFatContent 9.2, CholesterolContent 167.9, SodiumContent 933.6, CarbohydrateContent 25.9, FiberContent 3, SugarContent 9.2, ProteinContent 47.7
BEST PORK SCHNITZEL RECIPE - HOW TO MAKE PORK SCHNITZEL
There’s not much that rivals a thinly pounded piece of meat, breaded and fried until perfectly golden brown.
Provided by Olivia Mack McCool
Categories dairy-free weeknight meals dinner
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 0S
Yield 4
Number Of Ingredients 8
Steps:
- Line a cutting board with plastic wrap and place 1 pork chop on top. Cover with another piece of plastic wrap. Pound the meat with a meat mallet or rolling pin, until 1/4" to 1/8" thick. Transfer the meat to a plate, and repeat with the remaining pork chops, reusing the plastic wrap if possible.
- Take out 3 shallow bowls or baking dishes. Place the flour in 1 dish; the egg, garlic powder, and salt in another; and the panko in the last dish. Beat the egg with a fork until well combined.
- In a large, high-sided skillet over medium-high heat, heat about ¼" of vegetable oil.
- Meanwhile, working with 1 cutlet at a time, coat the pork in flour, then in egg, and finally in the panko. Use your fingers to press the cutlet into the breadcrumbs.
- Once the oil is shimmering, transfer 1 cutlet into the hot oil and fry for about 2 minutes on each side until golden brown. Reduce the heat if the cutlets are browning too quickly or unevenly. Transfer the cutlet to a plate lined with paper towels. Adding more oil as necessary, continuing frying all the cutlets.
- Serve with lemon wedges.
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