Spicy Pork Parmesan Cutlets
Serve with angel hair pasta, a tossed green salad, and–if you’re having wine–a glass of Italian red.
1 (1-pound) pork tenderloin, trimmed
2 tablespoons flour
3/4 teaspoon salt, divided
1/8 teaspoon black pepper
2 teaspoons olive oil, divided
1 cup vertically sliced onion (about 1 medium)
3 garlic cloves, thinly sliced
1 cup tomato-and-basil pasta sauce
1/4 teaspoon crushed red pepper
3 tablespoons chopped fresh basil
2 tablespoons grated Parmesan cheese
Preheat oven to 450°. Cut pork crosswise into 12 (1-inch-thick) pieces.
Place each piece between 2 sheets of heavy-duty plastic wrap; pound to
1/4-inch thickness using a meat mallet or small heavy skillet.
Combine flour, 1/2 teaspoon salt, and black pepper in a shallow dish.
Dredge pork in flour mixture. Heat 1 teaspoon oil in a large nonstick
skillet over medium-high heat. Add half of pork; cook 2 minutes on each side
or until browned. Remove pork from pan. Repeat with remaining 1 teaspoon oil
and remaining pork. Coat pan with cooking spray. Add onion and remaining 1/4teaspoon salt; sauté 2 minutes. Add garlic; sauté 5 minutes or until onions
are golden brown.
Stir in sauce and red pepper; cook 30 seconds. Remove from heat; stir in
Place pork on a jelly-roll pan coated with cooking spray. Top each piece
with about 1 tablespoon pasta sauce mixture and 1/2 teaspoon cheese. Bake at 450° for 5 minutes or until pork is done and cheese is melted.
Yield 4 servings