Pork Cutlet Parmigiana Can Sub Chicken
Crispy, cheesy, and loaded with comforting Italian-inspired flavors, Pork Cutlet Parmigiana (easily adaptable with chicken!) is a true crowd-pleaser for weeknight dinners or special occasions. This recipe features tender pork chops or chicken breasts, breaded with a flavorful blend of Italian-seasoned breadcrumbs and Parmesan cheese, then pan-fried to golden perfection. Topped with a rich marinara sauce, a generous layer of melted mozzarella, and fragrant fresh basil, this dish is baked to bubbly deliciousness in just minutes. Serve it alongside al dente pasta, a crisp side salad, or warm crusty bread for an unforgettable, restaurant-quality meal at home. Perfect for pork and chicken lovers alike, this versatile recipe is a must-try! Keywords: Pork Cutlet Parmigiana, chicken parmigiana, crispy breaded cutlet, Italian dinner recipe.
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Recipe Information
Ingredients
- 4 pieces Boneless pork chops (or chicken breasts)
- 1 cup All-purpose flour
- 2 large Eggs
- 2 tablespoons Milk
- 1.5 cups Breadcrumbs (preferably Italian-seasoned)
- 0.5 cup Grated Parmesan cheese
- 0.25 cup Vegetable oil (for frying)
- 2 cups Marinara sauce
- 1 cup Shredded mozzarella cheese
- 4 leaves Fresh basil leaves (optional, for garnish)
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the pork (or chicken) by pounding each piece to an even thickness of about 1/4 inch. Season both sides with salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, add the flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each cutlet in the flour, shaking off the excess. Next, dip it into the egg mixture, ensuring it is fully coated. Finally, press it into the breadcrumb mixture, covering both sides completely. Place the breaded cutlets on a plate and let them rest for 5 minutes to set the coating.
Preheat the oven to 375°F (190°C).
In a large skillet, heat the vegetable oil over medium heat. Fry the cutlets for about 3-4 minutes per side, until golden brown and crispy. Work in batches if necessary, and place the fried cutlets on a baking sheet lined with paper towels to drain any excess oil.
Transfer the fried cutlets to a clean, oven-safe baking dish. Spoon marinara sauce over each cutlet, then sprinkle generously with shredded mozzarella cheese.
Bake the cutlets in the preheated oven for 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and garnish with fresh basil leaves, if desired. Serve immediately with pasta, a side salad, or crusty bread.
Nutrition Facts
Calories |
948 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 52.0 g | 67% | |
| Saturated Fat | 17.2 g | 86% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 242 mg | 81% | |
| Sodium | 1423 mg | 62% | |
| Total Carbohydrate | 59.3 g | 22% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 6.0 g | ||
| Protein | 59.3 g | 119% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 397 mg | 31% | |
| Iron | 4.7 mg | 26% | |
| Potassium | 757 mg | 16% | |
*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.
