Pork Cutlet and Pasta Parmesan

Pork Cutlet and Pasta Parmesan

                    Vegetable cooking spray
 3/4         pound  pork tenderloin -- * see notes
 1/3           cup  fine dry bread crumbs

3 tablespoons grated Parmesan cheese – divided
1 egg – lightly beaten
egg substitute equivalent
3 cups rotini (8 oz.) – uncooked
1 27 1/2-ounce jar Ragú Light Pasta Sauce ? Tomato and Herb

Heat oven to 425 degrees F; spray baking pan with vegetable cooking spray. Slice meat into six equal pieces; turn on end. With meat tenderizer, pound to 1/4-inch thickness.

Stir together bread crumbs and 1 tablespoon Parmesan cheese. Dip meat in egg on both sides, then crumb mixture.

Place meat in baking pan; bake 10 minutes on each side, or until meat is done.

Meanwhile, cook pasta according to package directions; drain.

Heat pasta sauce; spoon three-fourths sauce over pasta. Top with pork cutlets; spoon remaining sauce over pork. Sprinkle with remaining cheese.

servings: 6 (each serving equals one cutlet plus about one cup pasta mixture)

NOTES : * Substitute 3/4-pound boneless pork chops, thinly sliced, omitting slicing step.