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Pork Parmesan

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1 hr total
0 mins prep

Recipe Filed Under
Cheese, Pork, Vegetable, Tomato, Zucchini, Italian, Healthy, Main Dish, Dinner

Provided By: Jennifer Iserloh

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Ingredients

Serves:

FOR THE SAUCE:

2 teaspoons olive oil

3 cloves garlic, thinly sliced

1 teaspoon red chili flakes

1 28-ounce can whole peeled tomatoes

1/2 cup dry white wine

Sprig of basil

FOR THE CUTLETS:

2 large pork chops (about 1 inch thick), removed from the bone, bones reserved

3 egg whites

1/4 cup white whole wheat flour or whole wheat pastry flour

2 cups seasoned whole wheat breadcrumbs

Non-stick cooking spray

2 teaspoons olive oil

1 medium zucchini, thinly sliced into long strips

1 cup grated part-skim mozzarella

1/4 cup grated Parmesan

Directions

Make the sauce. Warm the olive oil in a large stockpot over medium heat. Add the garlic, chili flakes, and reserved bones - cook 3 to 4 minutes until the garlic begins to brown. Add the tomatoes, white wine, and the basil sprig. Reduce the heat to a simmer and cook 25 to 30 minutes, stirring occasionally, breaking up the tomatoes with a wooden spoon. Remove and discard the bones and blend the sauce until smooth or leave chunky.

Preheat the oven to 400°F. Place the meat on a large cutting board. Cut horizontally through each piece to form four pieces total. Place each piece in between two sheets of wax paper or saran and pound until quarter-inch thin. Place the flour on a sheet of wax paper and the egg whites in a shallow bowl. Spread out the breadcrumbs on another sheet of wax paper. Press the pork into the flour then dip into the egg, shaking off any excess. Press into the breadcrumbs and transfer to a plate.

Heat two medium skillets over medium heat. Coat both with cooking spray and add one teaspoon of the oil to each. Add two cutlets to each skillet and cook 4 to 5 minutes, turning just once until the breading starts to brown. Spoon half the sauce around one skillet with the cutlets, repeat with the second skillet. Layer the zucchini over top of the cutlets and sprinkle both evenly with cheese. Transfer to the oven and bake 10 to 15 minutes until the cheese is bubbly. Serve immediately.