Pork Cutlets Parmesan with Tomato Sauce
Indulge in the ultimate comfort food with these Pork Cutlets Parmesan with Tomato Sauce—a delightful twist on an Italian classic that's perfect for cozy dinners or special occasions. Tender boneless pork chops are pounded thin, breaded with a golden combination of breadcrumbs and grated Parmesan, and fried to crispy perfection. They're then layered with gooey mozzarella cheese, smothered in a rich, garlicky tomato sauce infused with fragrant oregano and fresh basil, and baked until irresistibly bubbly. Simple ingredients like canned crushed tomatoes, fresh herbs, and pantry staples come together to create a dish that's both elegant and easy to make. Serve these cheesy, saucy cutlets alongside pasta, crusty bread, or a crisp green salad for a crowd-pleasing meal bursting with flavor.
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Recipe Information
Ingredients
- 4 pieces boneless pork chops
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 cup all-purpose flour
- 2 large eggs
- 2 tablespoons milk
- 1 cup breadcrumbs
- 0.5 cup grated Parmesan cheese
- 4 tablespoons olive oil
- 2 tablespoons butter
- 1 cup shredded mozzarella cheese
- 2 cups canned crushed tomatoes
- 2 pieces garlic cloves, minced
- 1 teaspoon dried oregano
- 1 teaspoon sugar
- 2 tablespoons fresh basil leaves, chopped
Instructions
Place the boneless pork chops between two sheets of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick. Season both sides with salt and black pepper.
Set up a breading station with three shallow bowls. In the first bowl, place the all-purpose flour. In the second bowl, whisk together the eggs and milk. In the third bowl, combine the breadcrumbs and grated Parmesan cheese.
Dredge each pork cutlet in the flour, shaking off excess, dip it into the egg mixture, and then coat it thoroughly with the breadcrumb and Parmesan mixture. Set aside on a plate.
In a large skillet, heat the olive oil and butter over medium heat. Fry the breaded pork cutlets in batches until golden brown and cooked through, about 3 minutes per side. Transfer to a paper-towel-lined plate to drain excess oil.
Preheat your oven to 375°F (190°C). Place the fried pork cutlets on a baking sheet. Top each cutlet with shredded mozzarella cheese and set aside.
In the same skillet, make the tomato sauce. Add minced garlic to the skillet and sauté for 1 minute until fragrant. Add the crushed tomatoes, oregano, sugar, and a pinch of salt and pepper. Simmer for 10–15 minutes, stirring occasionally, until slightly thickened. Stir in the chopped basil leaves.
Spoon the tomato sauce over the pork cutlets, ensuring each is well-covered. Bake in the preheated oven for 10–12 minutes or until the cheese is fully melted and bubbly.
Serve the Pork Cutlets Parmesan hot, garnished with extra fresh basil if desired. Pair with pasta, bread, or a fresh green salad for a complete meal.
Nutrition Facts
Calories |
2942 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 172.7 g | 221% | |
| Saturated Fat | 58.3 g | 292% | |
| Polyunsaturated Fat | 6.0 g | ||
| Cholesterol | 821 mg | 274% | |
| Sodium | 5959 mg | 259% | |
| Total Carbohydrate | 170.2 g | 62% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 33.8 g | ||
| Protein | 174.0 g | 348% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 1163 mg | 89% | |
| Iron | 17.9 mg | 99% | |
| Potassium | 3605 mg | 77% | |
*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.
