Pork Cutlet Parmigiana
2/3 lb pork tenderloins, sliced into medallions
1/3 cup breadcrumbs
1/3 tablespoon italian seasoning
1 1/3 cups spaghetti sauce
2/3 cup mozzarella cheese
1/4 cup parmesan cheese
oil, to fry
With a meat mallet, pound pork into thin patties.
In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
Dip each pork medallion into beaten egg and then into bread crumbs.
Fry over med hi heat till browned- it does not need to be fully cooked.
In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
Serve over pasta.