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Pork Scaloppini Parmigiana

Cooking Connection


Quick and easy

Quick and easy

Quick and easy

Prep Time:

10 minutes

Cook Time:

10 minutes


4 - 6 servings


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 bowl.

Turn 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.

Cook 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.

Lay 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.

Bake 10 minutes or until cheese melts. Serve while hot.
Nutritional Information
No Nutritional Information Available
Cooking Connection

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