Ingredients
- 8 thin slices boneless pork loin, about 1 1/4 pounds
- Salt to taste if desired
- Freshly ground pepper to taste
- 1 egg, lightly beaten
- 3 tablespoons cold water
- 1 cup fine fresh bread crumbs
- ¼ cup freshly grated Parmesan
- 4 tablespoons corn, peanut or vegetable oil, approximately
- Tomato sauce with peppers (see recipe)
- Nutritional Information
Nutritional analysis per serving (4 servings)
401 calories; 16 grams fat; 4 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 22 grams carbohydrates; 1 gram dietary fiber; 3 grams sugars; 38 grams protein; 142 milligrams cholesterol; 382 milligrams sodium
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
4 servings
Preparation
- Properly sliced pork will look like veal scaloppine. Pound each slice lightly on a flat surface with a flat mallet. Sprinkle on both sides with salt and pepper.
- Put egg, water, salt and pepper in mixing bowl. Beat well.
- Combine bread crumbs and cheese in flat dish. Blend well.
- Dip pork slices in egg mixture to coat. Dredge slices on both sides in crumb-and-cheese mixture. Pat lightly with flat side of kitchen knife to help crumbs adhere.
- Heat 2 tablespoons of oil in heavy skillet and add as much meat as possible in one layer. When slices are golden brown on one side, about 3 minutes, cook on other side 2 to 3 minutes. As pieces cook transfer to heated platter.
- Add another tablespoon of oil to skillet and more slices in one layer. Continue cooking, adding a little oil as necessary. Serve slices with a little tomato sauce spooned over.
22 minutes
Dining and Cooking