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.
No Nutritional Information Available