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Ingredients
- 1 cup plus 2 tablespoons all-purpose flour
- 3 large eggs
- 4 ounces Parmesan cheese, grated (2 cups), plus extra for serving
- Salt and pepper
- 1/2 teaspoon dried oregano
- 8 (3-ounce) boneless pork cutlets, 1/2 inch thick, trimmed
- 1/4 cup vegetable oil
- 1 cup jarred marinara sauce, warmed
- 2 tablespoons chopped fresh basil
Details
Servings 4
Adapted from cookscountry.com
Preparation
Step 1
1. Place 1 cup flour in shallow dish. Beat eggs in second shallow dish. Combine Parmesan, 1 teaspoon salt, 1 teaspoon pepper, oregano, and remaining 2 tablespoons flour in third shallow dish. Pat cutlets dry with paper towels and season with salt and pepper. One at a time, coat cutlets lightly with flour, dip in egg mixture, dredge in Parmesan mixture, and return to flour, pressing to adhere.
2. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium heat until just smoking. Cook 4 cutlets until golden brown and cooked through, 3 to 5 minutes per side. Transfer to paper towel–lined plate. Wipe out skillet and repeat with remaining 2 tablespoons oil and remaining 4 cutlets. Arrange cutlets on serving platter and top with marinara sauce. Sprinkle with basil and extra Parmesan. Serve
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