Pork Scaloppini Parmigiana

Prep Time:
10 minutes
Cook Time:
10 minutes
4 - 6 servings

Cooking Connection


1poundwafer-thin Pork Scaloppini, cut 1/4-inch thick,

1/2cupH-E-B All-Purpose Flour,

1teaspooneach: Morton & Bassett Salt and Ground Black Pepper,

1cupOld London Dry Bread Crumbs,

1/2cupgrated Parmesan cheese,

2H-E-B Eggs, beaten,

2 - 3tablespoonsDa Vinci Olive Oil,

8ouncesmozzarella cheese, thinly sliced,

1 - 1 1/4cupsfresh marinara sauce,

1/3cupshredded Parmesan cheese,


1Heat oven to 400 degrees F.

2Combine flour, salt and pepper in a shallow pan. Beat eggs in a small bowl.

3Turn pork in flour; dip in egg, then in breadcrumb mixture to coat both sides. Heat 1 tablespoon oil in a 12-inch nonstick skillet over Medium-High heat.

4Cook breaded pork 1 1/2 minutes per side in 2 or 3 batches; don't crowd pork in skillet. Add 1 tablespoon oil to skillet between batches.

5Lay pork on a large baking sheet in a single layer. Top pork with sliced mozzarella. Drizzle marinara sauce evenly over mozzarella cheese; sprinkle with shredded Parmesan.

6Bake 10 minutes or until cheese melts. Serve while hot.

Nutritional Information

No Nutritional Information Available

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