Porkloin Parmigiana

INGREDIENTS

250 g porkloin, sliced to 60 g then flattened

¼ cup milk

1pc egg

¾ cup breadcrumbs from toasted old bread

100 g Quickmelt cheese, sliced

1 pouch 250 g Clara Ole Marinara Classic Pasta Sauce

2 tbsp McCormick herbs (oregano or basil)

Salt, pepper

Butter or cooking oil for pan frying

Procedure

Pound each 60 g slice of porkloin with a mallet or the side of a knife until flattened to 1/8” thick. Marinate in milk and black pepper overnight or at least one hour. Mix breadcrumbs, herbs, salt, and pepper in a plate. In a bowl, beat eggs lightly. Dip each cutlet in egg, then in breadcrumb mixture; repeat to coat twice.

In a large frying pan, over medium-high heat, melt butter then fry cutlets until browned on both sides. Arrange pork slices around the frying pan, spooning Clara Ole Marinara Classic Pasta Sauce evenly over each cutlet before topping with cheese slices. Reduce heat to low, cover and cook until cheese is melted. Serve with rice or your favorite pasta.

SERVES 4