Spicy Pork Parmesan Cutlets
Serve with angel hair pasta, a tossed green salad, and--if you're having wine--a glass of Italian red.
Recipe by Cooking Light January 2007
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01/14/2012
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.
08/18/2011
Yum will do again for sure!!!
01/11/2011
My family LOVED this recipe. I used my own spaghetti sauce recipe, but otherwise made it as written. My kids kept announcing how much they liked the turkey! Definitely on the regular rotation, which means I make it about twice a year... so little time, so many recipes!
09/19/2010
Delicious! May cut down on the on the amount of red pepper, just depends on how spicy a dish you want that night. Will definitely be keeping in the dinner rotation.
01/19/2010
Delicious. I added some garlic and basil seasoning to the flour. Increased the red pepper in the sauce and also used roasted garlic and bell pepper seasoning in it. Perfect and easy with just the right note of spice. Served with CL's Spaghettini with Oil and Garlic on the side and a tossed green salad.
05/08/2009
Made this without the red pepper flakes as my husband can't handle peppery foods. Left everything else the same. It was inhaled by all and has been requested to be done again. Will have to save it for a Saturday or Sunday evening because it took a while, but it is worth it!
04/18/2009
These are great. The onions give the sauce body and add to the presentation as well as the taste (make sure to slice, not dice). These are rich and satisfying and would also be good for a buffet because the individual pieces are just 1 1/4 ounce each. They also "present" well. We used a homemade pasta sauce which did not have basil, but used plenty of fresh. Served with spinach whole wheat pasta and a salad.
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