Best 5 Pork Parmigiana Recipes

PORK CUTLETS PARMIGIANA

Steps:

• Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
• Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
• Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
• Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
• In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
• Preheat oven to 400 degrees.
• In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

BONELESS PORK CHOPS PARMIGIANA

Steps:

• Preheat the broiler, and line a large baking sheet with aluminum foil.
• Season the pork chops on both sides with the salt and pepper. Set three shallow pans side by side. Place the flour in one, the egg and milk in another, and the breadcrumbs and cheese in the third pan. Season the flour with 1 1/2 teaspoons of the Essence, the egg-milk mixture with 1 1/2 teaspoons of the Essence, and the breadcrumbs with 1 teaspoon of the Essence. Stir the flour to incorporate the Essence; beat the eggs, milk,and Essence to blend; and toss the breadcrumbs with the cheese and Essence to combine.
• Dredge the pork chops in the flour and shake to remove any excess. Working with one at a time, dip the pork chops in the egg wash to coat, then transfer them to the breadcrumb mixture and coat evenly, shaking to remove any excess.
• Set a 12-inch saute pan over medium- high heat and add the olive oil. When the oil is hot, place half of the breaded pork chops in the pan and cook until golden brown, 1 1/2 to 2 minutes per side. Transfer the browned pork chops to the prepared baking sheet. Repeat with the remaining pork chops.
• Spread 2 tablespoons of the marinara sauce over each of the pork chops, and top each with 1/4 cup of the grated mozzarella. Place the baking sheet under the broiler and cook for 2 to 2 1/2 minutes, until the cheese is bubbly and lightly browned in spots and the chops are just cooked through. Remove from the oven and, if desired, serve over cooked pasta with additional marinara sauce.

PORK PARMIGIANA

Steps:

• Cook pasta according to package directions. Place spaghetti sauce in a small saucepan; cook over low heat until heated through, stirring occasionally., Meanwhile, cut tenderloin into eight slices; flatten to 1/4-in. thickness. Place egg substitute in a shallow bowl. In another shallow bowl, combine bread crumbs and 1 tablespoon Parmesan cheese. Dip pork slices in egg substitute, then roll in crumb mixture. , Place on a baking sheet coated with cooking spray. Bake at 425° for 5-6 minutes on each side or until meat is tender. Drain pasta; serve with spaghetti sauce and pork. Sprinkle with mozzarella cheese and remaining Parmesan cheese.

PORK CUTLET PARMIGIANA (CAN SUB CHICKEN)

Steps:

• Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
• In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
• In a separate bowl, beat together the eggs; set aside.
• In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
• Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
• Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
• Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
• In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
• Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
• Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
• Bake for about 3-5 minutes until cheese is melted.

PORK TENDERLOIN PARMIGIANA

Steps:

• 1.Preheat oven to 375F (190C). In a pie plate or wide shallow bowl, stir bread crumbs with Parmesan, rosemary, garlic, salt and pepper. Rub pork with 1 tsp (5 mL) oil, then place in crumbs and turn to evenly coat, pressing mixture onto meat. 2.Place on a foil-lined, rimmed baking sheet. Press any remaining crumb mixture overtop and onto sides of meat. 3.In a small bowl, toss tomatoes with remaining 1 tsp (5 mL) oil, then scatter around pork. 4.Roast in centre of preheated oven, stirring tomatoes occasionally, until pork is firm when pressed, 30 to 40 minutes. Pork is done when an instant-read thermometer inserted into thickest part of meat reads 155F (70C). Let stand 5 minutes before slicing. Excellent with a leafy green salad.