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 RagÃº 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.