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    Spicy Pork Parmesan Cutlets

    Source of Recipe

    1 (1-pound) pork tenderloin, trimmed
    2 tablespoons flour
    3/4 teaspoon salt, divided
    1/8 teaspoon black pepper
    2 teaspoons olive oil, divided
    Cooking spray
    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 1/4 teaspoon 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 basil.

    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 (serving size: 3 cutlets)

    CALORIES 227(30% from fat); FAT 7.5g (sat 2.1g,mono 3.6g,poly 0.7g); PROTEIN 26.8g; CHOLESTEROL 76mg; CALCIUM 90mg; SODIUM 734mg; FIBER 1.8g; IRON 2.2mg; CARBOHYDRATE 12.6g




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