Crumb Free Pork Parmagiana Recipes

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PORK PARMIGIANA



Pork Parmigiana image

Though she's from Salt Lake City, Utah, Julee Wallberg brings home the flavors of Italy with this tantalizing Parmigiana. Baked in mere minutes, the crispy yet moist pork tenderloin makes an easy breezy dinner your family will love!

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

1-1/3 cups uncooked spiral pasta
2 cups meatless spaghetti sauce
1 pork tenderloin (1 pound)
1/4 cup egg substitute
1/3 cup seasoned bread crumbs
3 tablespoons grated Parmesan cheese, divided
1/4 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally., Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

Nutrition Facts : Calories 365 calories, Fat 7g fat (3g saturated fat), Cholesterol 70mg cholesterol, Sodium 878mg sodium, Carbohydrate 39g carbohydrate (10g sugars, Fiber 3g fiber), Protein 34g protein. Diabetic Exchanges

PANKO-BREADED PORK PARMIGIANA



Panko-Breaded Pork Parmigiana image

Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.

Provided by France C

Categories     Baked Pork Chops

Time 30m

Yield 4

Number Of Ingredients 11

4 (5 ounce) boneless, thin cut pork loin chops
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
2 large eggs, beaten
¼ cup panko bread crumbs
¼ cup Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup marinara sauce
3 ounces shredded mozzarella cheese
2 tablespoons minced fresh flat leaf parsley

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
  • Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
  • Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
  • Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
  • Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g

PORK CUTLETS PARMIGIANA



Pork Cutlets Parmigiana image

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 6

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

Steps:

  • 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.

PORK PARMESAN



Pork Parmesan image

I came up with this entree by substituting pork for veal. You could even use chicken.-Kenna Robinson, Sault Ste Marie, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
6 boneless pork loin chops (4 ounces each)
2 tablespoons vegetable oil
1/2 cup tomato sauce
6 slices part-skim mozzarella cheese

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. , In a large skillet, cook pork chops over medium heat in oil for 6-8 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute or until cheese is melted.

Nutrition Facts : Calories 213 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 497mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

PARMESAN-CRUSTED PORK CHOPS



Parmesan-Crusted Pork Chops image

Pork chops with a delicious Parmesan cheese crust.

Provided by Chelsey Seamon

Categories     Main Dish Recipes     Pork     Pork Chop Recipes     Boneless

Time 45m

Yield 2

Number Of Ingredients 5

1 serving cooking spray
1 egg
¼ cup grated Parmesan cheese
1 teaspoon Cajun seasoning
2 boneless pork chops, trimmed

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
  • Whisk egg in a shallow bowl.
  • Mix Parmesan cheese and Cajun seasoning together on a plate.
  • Dip each pork chop into egg. Press into Parmesan mixture until coated on both sides. Place in the prepared baking dish.
  • Bake in the preheated oven until golden and an instant-read thermometer inserted into the center reads at least 145 degrees F (63 degrees C), 35 to 40 minutes.

Nutrition Facts : Calories 245.9 calories, Carbohydrate 1.2 g, Cholesterol 160.6 mg, Fat 12.5 g, Fiber 0.1 g, Protein 30.5 g, SaturatedFat 5 g, Sodium 458.7 mg, Sugar 0.3 g

PORK CUTLETS PARMIGIANA



Pork Cutlets Parmigiana image

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15

8 thin slices lean boneless loin of pork, about 2 ounces each
1 egg, beaten
3 tablespoons water
1 teaspoon ground cumin
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 1/2 cups fine fresh bread crumbs
1 tablespoon olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped onions
2 cups canned crushed tomatoes
1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried
4 tablespoons vegetable oil
4 thin slices of mozzarella cheese, sliced in half
4 tablespoons grated Parmesan or Romano cheese

Steps:

  • Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
  • Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
  • Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
  • Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
  • In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
  • Preheat oven to 400 degrees.
  • In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams

PARMESAN BAKED PORK CHOPS



Parmesan Baked Pork Chops image

These were some of the best pork chops. Moist and tender with amazing flavor.

Provided by N8TE

Time 55m

Yield 4

Number Of Ingredients 7

nonstick cooking spray
1 cup grated Parmesan cheese
1 cup Italian seasoned bread crumbs
1 teaspoon ground black pepper
1 teaspoon garlic powder
4 (5 ounce) boneless center-cut pork chops, 1/2-inch thick
1 tablespoon olive oil

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Line a baking dish with aluminum foil and spray with cooking spray.
  • Combine Parmesan cheese, bread crumbs, pepper, and garlic powder in a bowl.
  • Rub pork chops with olive oil and dip in the Parmesan mixture. Press mixture into pork chops to make sure they are well coated. Transfer to the prepared baking dish.
  • Bake in the preheated oven until pork chops are no longer pink in the center, 40 to 45 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

Nutrition Facts : Calories 354.4 calories, Carbohydrate 21.7 g, Cholesterol 62.7 mg, Fat 15.9 g, Fiber 1.2 g, Protein 29.8 g, SaturatedFat 5.9 g, Sodium 762.2 mg, Sugar 1.4 g

BONELESS PORK CHOPS PARMIGIANA



Boneless Pork Chops Parmigiana image

Everyone knows how delicious Chicken Parmesan can be, but I decided to do a spin-off with pork. Your friends and family will be astonished at how quickly this dish comes together. Recipe courtesy of Emeril Lagasse, "Emeril 20-40-60 Fresh Food Fast," HarperStudio Publishers, New York, 2009, courtesy Martha Stewart Living Omnimedia, Inc.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield 8 cutlets

Number Of Ingredients 13

2 pounds boneless thin-cut porkchops (about 8 small chops)
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup all-purpose flour
1 egg
2 tablespoons milk
1 cup fine dry unseasoned bread crumbs
1/2 cup finely grated Parmigiano-Reggiano cheese
4 teaspoons Emeril's Original Essence or Creole Seasoning
1/2 cup olive oil
1 cup jarred marinara sauce, plus more (heated) for serving with pasta if desired
2 cups grated mozzarella cheese
Cooked pasta, for serving (optional)

Steps:

  • Preheat the broiler, and line a large baking sheet with aluminum foil.
  • Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the flour with 1 1/2 teaspoons of the Essence, the egg-milk mixture with 1 1/2 teaspoons of the Essence, and the breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk,and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.
  • Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly, shaking to remove any excess.
  • Set a 12-inch saute pan over medium- high heat and add the olive oil. When the oil is hot, place half of the breaded pork chops in the pan and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the browned pork chops to the prepared baking sheet. Repeat with the remaining pork chops.
  • Spread 2 tablespoons of the marinara sauce over each of the pork chops, and top each with 1/4 cup of the grated mozzarella. Place the baking sheet under the broiler and cook for 2 to 2 1/2 minutes, until the cheese is bubbly and lightly browned in spots and the chops are just cooked through. Remove from the oven and, if desired, serve over cooked pasta with additional marinara sauce.

PORK CUTLET PARMIGIANA



Pork Cutlet Parmigiana image

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

Provided by Dawnab

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 lbs pork tenderloin, sliced into medallions
1 egg
1 cup breadcrumbs
1 tablespoon italian seasoning
4 cups spaghetti sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
oil, to fry

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, Fat 20.1, SaturatedFat 9.2, Cholesterol 167.9, Sodium 933.6, Carbohydrate 25.9, Fiber 3, Sugar 9.2, Protein 47.7

CRUMB-FREE PORK PARMAGIANA



Crumb-Free Pork Parmagiana image

I noticed that while there were several pork parmagiana recipes on Food.com, there was nothing without breadcrumbs for those of us needing gluten free/low carb. Here's a very quick crumb-less alternative I cooked up which was pretty low-calorie but still passed the husband and son taste test!

Provided by JennyMidget

Categories     Pork

Time 17m

Yield 4 steaks, 4 serving(s)

Number Of Ingredients 3

4 pork steaks
1/2 cup pasta sauce, tomato-based
1/4 cup light cheddar cheese, grated

Steps:

  • On your griller or frypan, fry each pork steak 3-4 minutes, turn over and fry the other 2-3 minutes (shorter time if you like a medium steak, longer time).
  • Line a baking tray with greaseproof paper. Transfer the steaks to the tray.
  • Spoon on pasta sauce - I find 1/8 cup per steak to be sufficient, but you might like a little more for a bigger steak.
  • Sprinkle cheese onto sauced steaks - again, I find 1 tbs per steak to be sufficient, but you might need a little more for a bigger steak (or if you're a cheese fan).
  • Stick your baking tray into your oven on grill setting, or under a seperate griller. Grill 4-5 mins at 160 degrees Celcius, or until the cheese is bubbly and beginning to go golden.
  • We like to serve with pasta and green beans, but you could use mashed potato and/or pretty much any other vegetable.

Nutrition Facts : Calories 193, Fat 8, SaturatedFat 2.9, Cholesterol 68.9, Sodium 234.2, Carbohydrate 4.6, Fiber 0.8, Sugar 2.9, Protein 24

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From merryabouttown.com


JON BEASONS PORK CHOP PARMIGIANA | RECIPE - RACHAEL RAY SHOW
Preparation. Beat the eggs and add the juice of 2 lemons. Place the pork chops in the egg mixture. Mix together the bread crumbs, Italian parsley, fresh garlic, parmigiano reggiano cheese and fresh basil. Dredge each chop in the bread crumb mixture. Flash fry on medium to high heat in olive oil. Then finish cooking in the oven-cover the chops ...
From rachaelrayshow.com


PARMESAN-CRUSTED PORK CHOPS RECIPE | KITCHN
2021-01-09 It gives the pork chop tons of delicious savory flavor, with all the crispiness you crave from a cutlet. Serve it with a salad and piparra peppers or a lemon wedge. Credit: Photo: Jason Rampe; Food Styling: Amelia Rampe. OXO Good Grips Box Grater with Storage. $19.99.
From thekitchn.com


PORK PARMIGIANA - RECIPES | COOKS.COM
Heat oven 350°F. Dredge pork chops in flour to coat ... phosphorus, 76.55IU Vitamin A, 0.98mcg Vitamin B12, 0.06mg Vitamin C, 36.74IU Vitamin D.
From cooks.com


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