Supereasy. Used fine Italian breadcrumbs on the pork rather than flour, otherwise made to recipe. Served with thin spaghetti & some red wine. The chunky tomato sauce was great, tons of flavor in just a tablespoon.
Spicy Pork Parmesan Cutlets
Serve with angel hair pasta, a tossed green salad, and--if you're having wine--a glass of Italian red.
Yield: 4 servings (serving size: 3 cutlets)
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Amount per serving
- Calories: 227
- Calories from fat: 30%
- Fat: 7.5g
- Saturated fat: 2.1g
- Monounsaturated fat: 3.6g
- Polyunsaturated fat: 0.7g
- Protein: 26.8g
- Carbohydrate: 12.6g
- Fiber: 1.8g
- Cholesterol: 76mg
- Iron: 2.2mg
- Sodium: 734mg
- Calcium: 90mg
- 1 (1-pound) pork tenderloin, trimmed
- 2 tablespoons flour
- 3/4 teaspoon salt, divided
- 1/8 teaspoon black pepper
- 2 teaspoons olive oil, divided
- Cooking spray
- 1 cup vertically sliced onion (about 1 medium)
- 3 garlic cloves, thinly sliced
- 1 cup tomato-and-basil pasta sauce
- 1/4 teaspoon crushed red pepper
- 3 tablespoons chopped fresh basil
- 2 tablespoons grated Parmesan cheese
- Preheat oven to 450°.
- Cut pork crosswise into 12 (1-inch-thick) pieces. Place each piece between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine flour, 1/2 teaspoon salt, and black pepper in a shallow dish. Dredge pork in flour mixture. Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add half of pork; cook 2 minutes on each side or until browned. Remove pork from pan. Repeat with remaining 1 teaspoon oil and remaining pork.
- Coat pan with cooking spray. Add onion and remaining 1/4 teaspoon salt; sauté 2 minutes. Add garlic; sauté 5 minutes or until onions are golden brown. Stir in sauce and red pepper; cook 30 seconds. Remove from heat; stir in basil.
- Place pork on a jelly-roll pan coated with cooking spray. Top each piece with about 1 tablespoon pasta sauce mixture and 1/2 teaspoon cheese. Bake at 450° for 5 minutes or until pork is done and cheese is melted.
- Wine note: These savory pork cutlets take much of their flavor from the tomato-basil sauce. Tomatoes are, of course, high in acidity, and basil has a distinct herbal tang. Both factors work well with a juicy, medium-bodied Italian red that's not too powerful or tannic. Italian Dolcettos fill the bill perfectly. A delicious wine: Conterno Fantino Dolcetto d'Alba "Bricco Bastia" 2005 ($21). -Karen MacNeil
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