Pork Cutlet Parmigiana
Crispy, cheesy, and packed with flavor, Pork Cutlet Parmigiana is a hearty twist on the classic Italian-American favorite. Juicy boneless pork chops are pounded thin, breaded with a seasoned mixture of Parmesan, breadcrumbs, and Italian herbs, then pan-fried to golden perfection. Smothered in rich marinara sauce and crowned with gooey mozzarella and extra Parmesan, these tender cutlets are baked until bubbly and topped with fresh basil for an irresistible finish. Ready in under an hour, this comforting dish is perfect for a family dinner or an impressive meal for guests. Serve with a side of spaghetti or a crisp salad for a restaurant-quality experience at home. Keywords: Pork Cutlet Parmigiana, breaded pork chops, Italian-American recipes, classic comfort food, easy dinner ideas.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 0.5 cups all-purpose flour
- 2 eggs
- 2 tablespoons milk
- 1.5 cups breadcrumbs
- 0.5 cups grated Parmesan cheese
- 1 teaspoon dried Italian seasoning
- 1 teaspoon kosher salt
- 0.5 teaspoons black pepper
- 4 tablespoons olive oil
- 2 cups marinara sauce
- 1 cups shredded mozzarella cheese
- 0.25 cups additional grated Parmesan cheese
- 6 pieces fresh basil leaves
Instructions
Preheat your oven to 375°F (190°C).
Place the boneless pork chops between two sheets of plastic wrap or parchment paper. Use a meat mallet to pound them to about 1/2 inch thickness.
Set up a breading station: In one bowl, add the flour. In a second bowl, whisk together the eggs and milk. In a third bowl, combine the breadcrumbs, grated Parmesan, Italian seasoning, salt, and black pepper.
Dredge each pork chop in the flour, ensuring it is lightly coated. Then dip it into the egg mixture, letting any excess drip off. Finally, coat it in the breadcrumb mixture, pressing gently to adhere.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Cook two pork cutlets at a time for 2-3 minutes per side, until golden brown. Remove and set aside on a paper towel-lined plate. Repeat with the remaining olive oil and pork cutlets.
Spread 1/2 cup of marinara sauce in the bottom of a 9x13-inch baking dish. Arrange the browned pork cutlets in a single layer over the sauce.
Top each pork cutlet with a generous spoonful of marinara sauce. Sprinkle shredded mozzarella cheese evenly over each cutlet, followed by additional grated Parmesan cheese.
Bake in the preheated oven for 20 minutes, or until the cheese is melted and bubbly.
Garnish with fresh basil leaves and serve immediately. Enjoy your Pork Cutlet Parmigiana with your favorite side dish!
Nutrition Facts
Calories |
794 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 15.1 g | 76% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 211 mg | 70% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 48.0 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 5.9 g | ||
| Protein | 49.5 g | 99% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 462 mg | 36% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 554 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
