Pork Cutlets Parmigiana
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 359
- Total Fat
- 11
- Saturated Fat
- 2
- Carbohydrates
- 43
- Dietary Fiber
- 4
- Sugar
- 8
- Protein
- 22
- Cholesterol
- 66
- Sodium
- 573
- Total: 30 min
- Prep: 10 min
- Cook: 20 min
Ingredients
1/3 cup plain dry bread crumbs
3 Tbsp. grated Parmesan cheese
3/4 lb. boneless pork or pork tenderloin, thinly sliced and pounded 1/4 inch thick
1 egg, slightly beaten
1 jar Bertolli® Tomato & Basil Sauce
8 ounces penne pasta, cooked and drained
Directions
- Preheat oven to 425degrees.
- Combine bread crumbs and 1 tablespoon Parmesan cheese in large bowl. Dip pork in egg, then bread crumb mixture, coating well. Arrange pork on greased baking sheet. Bake, turning once, 18 minutes or until pork is done.
- Meanwhile, heat Sauce in 2-quart saucepan. To serve, spoon sauce over hot penne. Top with pork, then sprinkle with remaining 2 tablespoons cheese.