Chicken parm might be the classic Italian go-to, but there’s nothing saying that you can’t use a different kind of meat and discover a new kind of flavor magic! Pork Parmigiana replaces the chicken with savory, slightly sweet pork, which is breaded and pan-fried to crispy perfection; even the breading is loaded with flavor from zesty seasoning and sharp parmesan. Then the pork goes into the oven to cook with rich tomato sauce and melty mozzarella. Pork Parmigiana is exactly what you’re hoping to have draped over your pasta!
Ingredients
- 1 egg, beaten
- 1 cup plain breadcrumbs
- 1/2 cup parmesan cheese, grated, plus more for garnish
- 1 tablespoon Italian seasoning
- 2 tablespoons olive oil
- 1 1/4 pounds pork tenderloin, sliced into 1/2-inch-thick medallions
- 4 cups tomato sauce
- 2 cups mozzarella cheese, shredded
- fresh parsley, chopped, for garnish
Directions
Step 1 –Preheat the oven to 350 degrees F.
Step 2 –Lightly spray a 9×13-inch baking dish with cooking oil.
Step 3 –Place the lightly beaten egg in a shallow bowl.
Step 4 –In a separate plate, combine the breadcrumbs, the parmesan cheese, and the Italian seasoning.
Step 5 –Heat the olive oil in a large skillet set over medium-high heat.
Step 6 –Dip each pork medallion in the beaten egg and then into the breadcrumb mixture.
Step 7 –Add the coated pork medallion to the heated oil and cook until golden brown, about 3-4 minutes per side. Don’t worry about cooking them through yet.
Step 8 –Add 1 cup of the tomato sauce to the bottom of the prepared baking dish.
Step 9 –Arrange the fried pork medallions over the tomato sauce layer in the baking dish.
Step 10 –Pour the remaining tomato sauce over the pork medallions.
Step 11 –Top the tomato sauce layer with the mozzarella.
Step 12 –Cover the baking dish with foil and bake for 25 minutes.
Step 13 –Uncover and continue baking until hot and bubbly, about 10 minutes.
Step 14 –Let stand for 5 minutes.
Step 15 –Garnish with the parsley and the extra parmesan cheese and serve.
