Pork Scaloppini Parmigiana
1 pound wafer-thin Pork Scaloppini, cut 1/4-inch thick
1/2 cup H-E-B All-Purpose Flour
1 teaspoon each: Morton & Bassett Salt and Ground Black Pepper
1 cup Old London Dry Bread Crumbs
1/2 cup grated Parmesan cheese
2 H-E-B Eggs, beaten
2 - 3 tablespoons Da Vinci Olive Oil
8 ounces mozzarella cheese, thinly sliced
1 - 1 1/4 cups fresh marinara sauce
1/3 cup shredded Parmesan cheese
Heat oven to 400 degrees F.
Combine flour, salt and pepper in a shallow pan. Beat eggs in a small
Turn pork in flour; dip in egg, then in breadcrumb mixture to coat bot
h sides. Heat 1 tablespoon oil in a 12-inch nonstick skillet over Medi
Cook breaded pork 1 1/2 minutes per side in 2 or 3 batches; don't crow
d pork in skillet. Add 1 tablespoon oil to skillet between batches.
Lay pork on a large baking sheet in a single layer. Top pork with slic
ed mozzarella. Drizzle marinara sauce evenly over mozzarella cheese; s
prinkle with shredded Parmesan.