YIELD 8 cutlets, 4-6 servings
|2 pounds||boneless, thin-cut pork chops, about 8|
|1/2 teaspoon||ground black pepper|
|1 cup||bread crumbs|
|1/2 cup||finely grated parmesan cheese|
|2 teaspoons||lemon zest|
|1/2 cup||olive oil|
|1 cup||jarred marinara sauce, plus more for serving if desired|
|2 cups||grated mozzarella cheese|
|1 teaspoon||grated lemon zest|
|1 tablespoon||chopped oregano|
- Lay the pork chops out on a cutting board and cover with a large sheet of plastic wrap. Using a meat mallet, pound pork chops until they are about 1/2 inch thick. 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 eggs, milk and cheese and lemon zest in another, and the bread crumbs and parmesan in another.
- Dust the pork chops in the flour and shake-off any excess. Working one at a time, dip the pork chops in the egg wash to coat, then transfer to the bread crumb mixture and coat evenly, shaking to remove any excess.
- Preheat the oven to broil.
- Set a 12-inch sauté pan over medium heat and add the olive oil. Place half of the breaded pork chops in the hot oil and cook until golden brown, about 11/2-2 minutes per side. Transfer the fried pork chops to a foil-lined baking sheet. Repeat with the remaining pork chops. Spread 2 tablespoons of the tomato sauce over each of the pork chops and cover with 1/4 cup of the mozzarella cheese. Place the baking sheet under the broiler and cook for 2-21/2 minutes. Rotate the pan in the oven then continue to broil until golden brown, an additional 2-21/2 minutes. Remove from the oven, and sprinkle with lemon zest and garnish with oregano. Serve over cooked linguine with additional sauce if desired.
Editor's Note: Look for heritage pork or other antibiotic/hormone-free varieties.
Learn more about sustainable food choices with our Eat Green Guide.
This recipe appears in: Pork
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