Pork Cutlet Parmigiana Can Sub Chicken Recipes

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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

PORK-CUTLET PARMESAN



Pork-Cutlet Parmesan image

You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

Steps:

  • Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
  • Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
  • Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
  • Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
  • Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

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

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 CUTLETS PARMESAN



Pork Cutlets Parmesan image

Make and share this Pork Cutlets Parmesan recipe from Food.com.

Provided by crazycookinmama

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

12 ounces pork tenderloin
2 large egg whites
1 tablespoon water
1/4 cup dried breadcrumbs
1/4 cup grated parmesan cheese
3 tablespoons all-purpose flour
1 tablespoon coarse salt
2 tablespoons olive oil
lemon wedge (optional)
parsley sprig (optional)

Steps:

  • Slice 12 ounces pork tenderloin into 12 rounds.
  • Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
  • In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
  • In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
  • Place 3 tablespoons all-purpose flour in a third bowl.
  • Season pork with coarse salt.
  • Dip pork in flour, then in egg mixture.
  • Dredge in breadcrumb mixture; pat it inches
  • In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
  • Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
  • Repeat with another tablespoon oil and remaining pork.
  • Serve with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 258, Fat 13.6, SaturatedFat 3.7, Cholesterol 61.6, Sodium 1958.5, Carbohydrate 9.5, Fiber 0.5, Sugar 0.6, Protein 23.1

CRISPY PORK CUTLETS



Crispy Pork Cutlets image

I hope you give this easy pork cutlet a delicious cream gravy. You can substitute veal, beef, turkey or chicken for the pork without missing a beat.

Provided by Chef John

Categories     Meat and Poultry Recipes     Pork     Pork Tenderloin Recipes

Time 1h5m

Yield 4

Number Of Ingredients 16

2 (1 1/4 pound) fully trimmed pork tenderloins, cut into 8 pieces
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour, or as needed
2 eggs, beaten
3 cups panko bread crumbs
2 tablespoons butter
⅓ cup diced dill pickles
1 jalapeno pepper, seeded and minced
1 bunch green onions, chopped, green tops reserved
1 pinch cayenne pepper, or to taste
1 ½ tablespoons all-purpose flour
1 ½ cups cold milk, or more as needed
1 teaspoon Worcestershire sauce, or to taste
¼ teaspoon freshly ground black pepper, or more to taste
½ cup vegetable oil for frying
salt to taste

Steps:

  • Place pork between two sheets of heavy plastic (resealable freezer bags work well) on a solid, level surface. Firmly pound pork with the smooth side of a meat mallet to a thickness of 1/2 inch.
  • Place pork pieces on a plate and season both sides generously with salt and black pepper. Sprinkle 2 tablespoons of flour over pork pieces, lightly coating both sides. Pour eggs over pork, turning to coat.
  • Transfer pork pieces to a bowl filled with panko bread crumbs. Press bread crumbs firmly into the meat on both sides. Transfer breaded cutlets to a clean plate, cover with plastic and refrigerate for 15 minutes.
  • Melt butter in a skillet over medium heat. Stir in pickles, jalapeno pepper, and green onions; cook and stir until onions have softened, about 3 minutes.
  • Sprinkle in 1 1/2 tablespoon flour. Cook and stir for 3 minutes.
  • Slowly stir in 2 to 3 tablespoons cold milk, whisking constantly. Stir in remaining milk, Worcestershire sauce, and black pepper. Simmer on low for 5 minutes. Taste and adjust seasoning.
  • Heat half the vegetable oil in a large skillet over medium-high heat. Add 4 breaded pork cutlets and cook until pork is not longer pink inside, and the crust is well-browned, 4 to 5 minutes per side. Transfer to plate lined with paper towels. Sprinkle with salt. Repeat with remaining vegetable oil and pork cutlets.

Nutrition Facts : Calories 748.3 calories, Carbohydrate 71.2 g, Cholesterol 273.7 mg, Fat 29.3 g, Fiber 1.9 g, Protein 66.8 g, SaturatedFat 11.6 g, Sodium 883.3 mg, Sugar 6.2 g

PARMESAN PORK CUTLETS



Parmesan Pork Cutlets image

The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 cup olive oil
Lemon wedges

Steps:

  • Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

PAN-SEARED MARINATED PORK CUTLETS WITH A PARMESAN-GARLIC CRUST



Pan-Seared Marinated Pork Cutlets with a Parmesan-Garlic Crust image

Quick-cooking pork cutlets in a lemony marinade are topped off with a flavorful crust. Easy and quick enough for a weeknight, fancy and flavorful enough for company! Its Italian flavors go well over a bed of your favorite pasta or alongside a classic panzanella (bread salad) with fresh, seasonal tomatoes.

Provided by toastyfrenchy

Categories     World Cuisine Recipes     European     Italian

Time 4h30m

Yield 4

Number Of Ingredients 12

3 tablespoons olive oil
¼ cup lemon juice
2 teaspoons Italian seasoning
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 pound pork tenderloin, thinly sliced crosswise
¼ cup dry bread crumbs
¼ cup grated Parmesan cheese
2 cloves garlic, chopped, or more to taste
1 tablespoon olive oil
1 tablespoon canola oil
1 sprig fresh parsley, or as desired

Steps:

  • Whisk 3 tablespoons olive oil, lemon juice, Italian seasoning, kosher salt, and black pepper together in a bowl; transfer to a large resealable bag. Place pork pieces in marinade and turn to coat. Marinate in refrigerator for 4 to 8 hours.
  • Mix bread crumbs, Parmesan cheese, garlic, and 1 tablespoon olive oil in a small bowl.
  • Set oven rack about 5 inches from the heat source and preheat the oven's broiler.
  • Heat canola oil in a large, heavy, oven-safe skillet, such as a cast-iron skillet, over medium-high heat. Remove pork from marinade and reserve the marinade. Sear marinated pork pieces in the hot oil just until lightly browned but still pink in the center, about 2 minutes. Turn pork over and pour in reserved marinade. Turn heat to high and cook pork for 1 more minute.
  • Spoon crust mixture over cutlets in skillet and broil in the preheated oven until the crust is crisp and golden brown, 1 to 3 minutes. Garnish with parsley.

Nutrition Facts : Calories 305.8 calories, Carbohydrate 8 g, Cholesterol 53.3 mg, Fat 21.3 g, Fiber 1 g, Protein 20.8 g, SaturatedFat 3.9 g, Sodium 648.9 mg, Sugar 0.9 g

PORK CUTLET PARMIGIANA (CAN SUB CHICKEN)



Pork Cutlet Parmigiana (Can Sub Chicken) image

Wondering what to do with pork cutlets? A delicious alternative to Chicken Parmigiana. Adding the optional teaspoon of lemon zest to the flour mixture makes this extra special. And as usual, boneless breast maybe substituted.

Provided by gailanng

Categories     Chicken Breast

Time 50m

Yield 4 serving(s)

Number Of Ingredients 18

3 tablespoons flour
1 teaspoon lemon zest (optional)
salt and black pepper
2 eggs
3 tablespoons water
1/2 cup finely Italian breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried basil
4 (1 lb) boneless pork cutlets or 4 (1 lb) boneless chicken cutlets, pounded thin
3 tablespoons vegetable oil plus 1 tablespoon butter
1 1/4 cups tomato sauce
1 teaspoon brown sugar, to taste
1 teaspoon dried onion flakes
1/2 teaspoon dried oregano, divided
1/2 teaspoon additional dried basil
1 teaspoon minced garlic or 1/2 teaspoon garlic powder, to taste
4 slices mozzarella cheese or 4 slices provolone cheese
freshly grated parmesan cheese

Steps:

  • Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
  • In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
  • In a separate bowl, beat together the eggs; set aside.
  • In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
  • Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
  • Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
  • Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
  • In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
  • Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
  • Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
  • Bake for about 3-5 minutes until cheese is melted.

Nutrition Facts : Calories 915.1, Fat 36.4, SaturatedFat 17.2, Cholesterol 445.6, Sodium 1308.4, Carbohydrate 21.8, Fiber 2.2, Sugar 5.8, Protein 118.3

THE NORTH END ITALIAN CHICKEN CUTLET PARMIGIANA



The North End Italian Chicken Cutlet Parmigiana image

From "The North End Italian" cookbook. This is meant to go with Recipe #317410, but a good jarred marinara would work. You can make your own cutlets by pounding boneless, skinless chicken breasts into thin pieces.

Provided by Kats Mom

Categories     Chicken Breast

Time 45m

Yield 4 cutlets, 4 serving(s)

Number Of Ingredients 9

2 eggs
salt and pepper
3 cups breadcrumbs, more if needed
2 tablespoons parmesan cheese, freshly grated
1/4 cup fresh parsley, chopped
1 lb chicken cutlet
olive oil (for frying)
2 cups marinara sauce
4 -8 slices mozzarella cheese

Steps:

  • Preheat oven to 350°F.
  • EGG WASH: In a medium bowl, beat eggs with salt and pepper.
  • BREAD COATING: In a semi flat dish, mix bread crumbs, grated cheese and parsley.
  • TO COAT CUTLETS: Dip cutlets in egg wash.
  • Roll in bread crumbs, bearing down to allow bread to stick to the chicken.
  • Place on a platter and let rest for about 10 minutes.
  • FRYING: Heat olive oil on medium heat in a large heavy skillet.
  • When oil is hot, add the chicken cutlets without crowding.
  • Lower the heat and cook until well browned on both sides, turning only once.
  • Continue until all the cutlets are cooked, adjusting heat so that the chicken is always sizzling, but not burning.
  • BAKING: Place the chicken cutlets, in one layer, on a shallow baking pan.
  • Top each cutlet with a spoonful of marinara and a thin slice of mozzarella.
  • Bake in the 350F oven for 15 minutes or until mozzarella turns golden brown and cutlet are cooked.
  • Serve immediately with extra sauce.

Nutrition Facts : Calories 672.9, Fat 18.4, SaturatedFat 6.8, Cholesterol 196.6, Sodium 1524.5, Carbohydrate 73.6, Fiber 4.3, Sugar 16.7, Protein 50.1

CHICKEN PARM SANDWICHES



Chicken Parm Sandwiches image

I grew up with chicken cutlets being the norm once a week. One of the first recipes I taught my nephew Blake was how to make this crispy chicken with cheese. It's one of his favorites - and auntie's, too!

Provided by Jackie Rothong

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 15

4 boneless, skinless chicken breasts (4 ounces each)
1/2 cup olive oil
4 tablespoons unsalted butter
2 cups panko
1/2 bunch basil, leaves only
1/2 cup freshly grated Parmigiano-Reggiano
Kosher salt and freshly ground black pepper
1 cup all-purpose flour
2 large eggs
2 tablespoons Dijon mustard
2 cups passata (tomato puree)
1 clove garlic, grated
2 fresh basil leaves
Four 6- to 8-inch Italian rolls, preferably crusty, split in half
8-ounce ball fresh mozzarella, thinly sliced

Steps:

  • Preheat the broiler. Place wire racks over 2 sheet pans. Cut two 12-inch sheets of plastic wrap.
  • Place one sheet of plastic on a clean cutting board. Put one chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4-inch thick.
  • Heat the oil and butter in a large nonstick skillet over medium-low heat.
  • Meanwhile, combine the panko, all but 2 of the basil leaves and Parmigiano-Reggiano in a food processor and pulse until combined. Season with salt and pepper. Transfer the mixture to a small sheet pan or plate. Place the flour on a second small sheet pan or plate and season with salt and pepper. Whisk the eggs, mustard and 2 tablespoons of water together in a shallow bowl until combined. Season with salt and pepper.
  • Begin by dipping one piece of chicken into the flour, then into the egg mixture, then into the breadcrumb mixture to coat completely. Set the breaded cutlet on one of the wire racks. Repeat with the remaining chicken.
  • Raise the heat under the skillet to medium-high. Cook the cutlets in two batches until golden brown, 3 to 4 minutes per side. Transfer to the second wire rack and sprinkle with salt.
  • While the chicken is frying, prepare the sauce.
  • Combine the passata, garlic and reserved 2 leaves of basil in a medium saucepan over medium heat. Season with salt and pepper. Cook until warmed through, about 5 minutes. Remove from the heat.
  • Place the sliced rolls on a sheet pan. Broil the rolls until just toasted, 30 seconds to 1 minute.
  • Top each fried chicken cutlet with the sauce and a few slices of mozzarella. Broil until the cheese is brown and bubbly, 3 to 4 minutes.
  • Place each chicken parm cutlet onto the bottom half of a roll. (If chicken is too wide, cut lengthwise and stack the chicken so it all fits.) Top with more sauce and the top buns. Slice in half and take a crunchy bite!

RACHAEL RAY'S CHICKEN CUTLET PARMIGIANO



Rachael Ray's Chicken Cutlet Parmigiano image

I found this recipe in RR's cookbook, 365: No Repeats, but it is definitely a repeat! Rachel's recipe calls for Turkey cutlets but I use chicken. I also added serving it over angel hair pasta. It tastes so special but it is really simple to make. Don't let the long recipe list scare you. The sauce is oh so easy and oh so yummy!

Provided by Cricketo

Categories     Poultry

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 14

2 tablespoons olive oil
1 medium yellow onion, chopped
3 garlic cloves, chopped
salt
black pepper
3 tablespoons flour
2 eggs
1 cup Italian seasoned breadcrumbs, panko is good
1/2 cup parmesan cheese, grated
4 -6 chicken breasts, cutlets
1 pint grape tomatoes
1/2 cup white wine
4 ounces mozzarella cheese, shredded
8 ounces angel hair pasta, cooked according to package directions

Steps:

  • Heat some olive oil in a medium skillet over medium-high heat. Add onions, garlic, salt and pepper. Cook until onions are translucent, 2-3 minutes.
  • To the skillet with the onions, add the grape tomatoes and wine. Cook, stirring occaisionally until the tomatoes start to burst and the wine has reduced by half. Set aside and keep warm.
  • Cook angel hair according to package directions and drain.
  • While the sauce is cooking, set up the breading stations. Place the flour in a shallow dish. Beat the eggs in a bowl with a splash of water. In a third shallow dish, combine the bread crumbs and parmesan cheese. Heat a thin layer of olive oil in a large skillet over medium heat.
  • Coat the cutlets in the flour, egg, and breadcrumbs in that order and then cook in a single layer for 3-4 minutes on each side until done and browned. Remove cooked cutlets to a paper-towel lined plate.
  • Preheat the broiler. Arrange the cutlets on a cookie sheet. Top each cutlet with a little of the warm tomato topping and a little mozzarella cheese. Place the cookie sheet uner the broiler and broil until cheese melts.
  • Serve over cooked angel hair pasta.

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From straightupeats.com


PORK CUTLET PARMIGIANA RECIPE | BERTOLLI
Directions. Step 1: Heat oven to 425°F. Step 2: Combine bread crumbs and 1 tablespoon Parmesan in large bowl. Dip pork in egg, then coat in bread crumb mixture. Arrange on greased baking sheet. Bake 18 min. or until pork is done, turning halfway. Step 3: Meanwhile, heat sauce in medium saucepan.
From bertolli.com


PARMESAN PORK CUTLETS RECIPE | MYRECIPES
Directions. Place flour in a shallow bowl. Whisk eggs together in a separate shallow bowl. Combine bread crumbs and Parmesan in a third shallow bowl. Sprinkle cutlets with salt and pepper. One at a time, dredge cutlets in flour, dip in egg and coat with bread crumb mixture. Warm 1 Tbsp. oil and 1 Tbsp. butter in a large skillet over medium heat ...
From myrecipes.com


21 PORK CUTLET RECIPES - SELECTED RECIPES
The 35 Best Side Dishes for Pork Chops. Spicy Broccoli Sauté …. Maple-Cinnamon Squash Agrodolce. …. Melted Onions. …. Ina Garten’s Roasted Broccolini and Cheddar. …. Baby Vegetables with Orange and Thyme. …. Brussels Sprouts Skillet with Pancetta-Garlic Bread Crumbs. …. Easy Homemade Applesauce. ….
From selectedrecipe.com


HOW TO MAKE CHICKEN CUTLETS: PERFECT FOR CHICKEN PARMIGIANA
Prepare chicken cutlets as above. 2. Preheat oven to 350 degrees while meat is cooking. Set pasta water on to boil. 3. Pour ½ jar of spaghetti sauce into an 11 x 13 baking dish. Place chicken over the sauce. 4. Top each meat portion with remaining sauce, then top each with 1 oz mozzarella, and 1/8 cup Parmesan each.
From delishably.com


10 BEST CHICKEN CUTLET SANDWICH RECIPES - YUMMLY
2022-07-22 Chicken with Spicy Cherry-lime Pan Sauce Smucker's. butter, jalapeno pepper, lime zest, chicken breast cutlets, Crisco Pure Vegetable Oil and 6 more. Guided.
From yummly.com


CHICKEN PARMIGIANA (PARMESAN) - NY STYLE COMFORT FOOD - SIP AND …
2021-07-16 How to make the cutlets for chicken parm. Note: This recipe uses our chicken cutlet recipe. If you have cutlets already made, or storebought, just skip this part. Begin by preparing a frying station consisting of thin-sliced (preferably pounded out to a ¼ to ⅜" thick) cutlets, a bowl of salt and pepper seasoned flour, a bowl of beaten eggs and, a bowl of …
From sipandfeast.com


CHICKEN CUTLETS WITH PARMIGIANA SAUCE – NICK STELLINO
Directions. To make the scaloppine, first remove the chicken tenderloin from each breast, and freeze for later use. Cut the chicken breasts across the grain (widthwise)... (continued) Get this recipe and hundreds more with a Nick Stellino VIP Subscription.
From nickstellino.com


CHICKEN CUTLET ALLA PARMIGIANA - FRANCESCO RINALDI
2018-04-13 Instructions. Preheat oven to 350°F. In shallow dish, combine breadcrumbs, ½ Parmesan cheese, parsley, Italian seasoning & pepper. Set aside. Coat each cutlet with flour; dip in beaten eggs and coat with breadcrumb/cheese mixture. In large skillet, heat oil and butter over med. heat. Fry cutlets until golden, ~6-7 minutes.
From francescorinaldi.com


PARMESAN, PANKO CRUSTED CHICKEN CUTLETS | GIANGI'S KITCHEN
Tender on the inside, crispy on the outside. With each bite, the bold flavor of parmesan cheese is enhanced with the herbes de Provence. The panko breadcrumbs in this chicken recipe give it the perfect dish any time. You can also enjoy any leftovers, if any, cold in a sandwich format. This wonderful panko-breaded chicken dinner has so many options.
From giangiskitchen.com


PORK CUTLET PARMIGIANA - LUNCH RECIPES - FOODDIEZ.COM
Pork Cutlet Parmigiana might be just the main course you are searching for. This recipe covers 36% of your daily requirements of vitamins and minerals. One serving contains 573 calories, 48g of protein, and 32g of fat. This recipe serves 6. From preparation to the plate, this recipe takes approximately 1 hour. Head to the store and pick up ...
From fooddiez.com


RECIPE: CHICKEN PARMESAN SUB - SHOP INTERCITY
2021-03-05 CHICKEN PARMESAN SUB INGREDIENTS 4 each chicken melts (either plain or ham & edam flavour ) 4 each submarine or hoagie buns 4 oz basil pesto 4 each mozzarella, slices 8 oz tomato sauce 2 oz parmesan, grated PREPARATION Bake cutlets in 350 degree oven for 10 minutes. Remove from oven and top each cutlet with tomato sauce and mozzarella slices. …
From shopintercity.ca


CHICKEN PARMESAN USING BAKED CHICKEN CUTLETS - WE ARE NOT FOODIES
Instructions: If the breaded chicken cutlets have not just been made, remove from the refrigerator in order to remove the chill from the cutlets. On the stove, or in the microwave, reheat a few cups of marinara sauce. Preheat the oven to 350 degrees Fahrenheit. Place the breaded chicken cutlets on either parchment paper or aluminum foil on a ...
From wearenotfoodies.com


FAVORITE QUICK ‘N’ EASY CRISPY PORK CUTLETS PARMIGIANA
Preheat oven broiler with a rack about 8 to 10 inches from the heat element. Top cutlets evenly with Parmigiano-Reggiano, then tomato sauce, then a single slice of mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano-Reggiano alongside.
From notentirelyaverage.com


PORK CUTLETS PARMIGIANA RECIPE | RECIPE | PORK CUTLETS, RECIPES, …
Feb 9, 2017 - 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
From pinterest.ca


PORK CUTLET PARMIGIANA : TOP PICKED FROM OUR EXPERTS
Explore Pork Cutlet Parmigiana with all the useful information below including suggestions, reviews, top brands, and related recipes,... and more. Vegetarian Recipe. Vegetarian Burger Recipes Using Beans Air Fryer Indian Vegetarian Recipes Recipes With Beans Vegetarian Best Bean Recipes Vegetarian Sweet Potato Stew Recipe Vegetarian Instant Pot Bean Recipes …
From recipeschoice.com


BREADED-PARMESAN PORK CUTLETS RECIPE - FOOD.COM
28 Best Ever Pork Chop Recipes including Marinated, Parmesan Crusted, Jalapeno Popper, Orange Glazed, Pineapple Grilled, Sticky Pork Chops, Coconut with Pineapple, Cuban, Ranch, Pan Fried, Mediterranean, Oven fried, Mustard, and more! #porkchops #pork #recipe #recipes #kitchme #dinner #dinnerideas #dinnerrecipes
From pinterest.com


PORK PARMIGIANA | RECIPE | CUISINE FIEND
2020-12-15 1. Slice the pork fillet into even-sized cutlets, about 2.5cm thick - discard the thin end bits and use them in a stir-fry. 2. Place the cutlets on a chopping board between two sheets of cling film and flatten them with a mallet until really thin - cardboard thickness. Season the pork with salt and pepper. 3.
From cuisinefiend.com


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