Name: Crisp Parmesan Pork Cutlets with Tomato Sauce
Total time: 30 min
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

Why This Recipe Works

We add an extra flour dip to the classic three-step breading method here to ensure that the coating sticks and cooks up crisp.

Before You Begin

Serve with pasta or over polenta.

Instructions

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.

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.