pork cutlet parmigiana!!

Question

I was making chicken parm last week and I had 2 boneless center cut chops left over (not cooked) They were pretty thin..I figured what the hell. I fried them with breadcrumb, did everything the same as my chicken cutlets..

topped with gravy (thats italian for sauce) parm cheese and mozzarella, 15 mins at 400.

Unreal taste, flavor...You would never think it.

10X better than chicken parm.

Try it! you won't be sorry

BigChris51 · Answer

I was making chicken parm last week and I had 2 boneless center cut chops left over (not cooked) They were pretty thin..I figured what the hell. I fried them with breadcrumb, did everything the same as my chicken cutlets..

topped with gravy (thats italian for sauce) parm cheese and mozzarella, 15 mins at 400.

Unreal taste, flavor...You would never think it.

10X better than chicken parm.

Try it! you won't be sorry

HutchEmAll · Answer

No seasoning for the bread crumbs?

I have a similar recipe for baked pork cutlets. You just add a little melted butter and parm to the breadcrumbs (along with some other seasonings), but you bake them instead. You don't have to pan fry them in fat, but they still get pretty darn crispy.

I have a spag sauce that I made with a base of Prego plain (but it has red wine, italian sausage, ground beef, lots of garlic, extra onion, mushrooms, etc., etc. in it). I just may have to give this a that a go!

pork cutlet parmigiana!!

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