Pork Cutlets Parmigiana

Name: Pork Cutlets Parmigiana
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 6 servings
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

Getting reviews...

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

Total: 30 min

Prep: 10 min
Cook: 20 min

Yield: 6 servings

Ingredients

Deselect All

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.