Pork Cutlets Parmigiana
Warm up cool nights with breaded pork cutlets, tomato basil sauce, and penne pasta—only 30 minutes to enjoy this hearty Bertolli® dish.
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Cooking tools:
- Meat tenderizer
- Oven
- Baking sheet
- Mixing bowl
- Saucepan
- Pot
- Colander
- Measuring cup
- Measuring spoon
- Grater
- Chef's knife
- Cutting board
- Fork
- Tongs
- Spoon
- Plate
- Serving platter
Ingredients
- 1/3 cup plain dry bread crumbs
- 3 tablespoons grated Parmesan cheese, divided
- 12 ounces pork loin or tenderloin, (thinly sliced and pounded 1/4-inch thickness)
- 1 egg, (slightly beaten)
- 1 jar (24 ounces) Bertolli® Tomato & Basil Sauce
- 8 ounces penne pasta, cooked and drained
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