Crisp Parmesan Pork Cutlets with Tomato Sauce
By America's Test KitchenPublished on February 4, 2015
Time
30 minutes
Yield
Serves 4
Ingredients
1 cup plus 2 tablespoons all-purpose flour 3 large eggs 4 ounces Parmesan cheese, grated (2 cups), plus extra for servingSalt and pepper ½ teaspoon dried oregano 8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed¼ cup vegetable oil 1 cup jarred marinara sauce, warmed2 tablespoons chopped fresh basil
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.
Time
30 minutesYield
Serves 4Ingredients
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
½ teaspoon dried oregano
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
¼ cup vegetable oil
1 cup jarred marinara sauce, warmed
2 tablespoons chopped fresh basil
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
½ teaspoon dried oregano
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
¼ cup vegetable oil
1 cup jarred marinara sauce, warmed
2 tablespoons chopped fresh basil
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
½ teaspoon dried oregano
8 (3-ounce) boneless pork cutlets, ½ inch thick, trimmed
¼ 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.
Gift This Recipe
Enjoyed this dish? Let others know by sharing it as a gift recipe.
Appears In
Keep Exploring
My Rating
This is a members' feature.
0 Comments