Pork Cutlet Parmigiana

Recipe by Dawnab

This was an inexpensive meal that my mom always made when we were growing up. I do not care for the taste of veal so this is how I always make it

Top Review by zzzdreamerzzz

I have made this for many years much the same as this recipe with pork, veal and lamb. All three are delicious. Only difference I use seasoned Italian bread crumbs and then no need for the Italian seasoning. Great recipe and easy to make.

Ingredients Nutrition

  • 2 lbs pork tenderloin, sliced into medallions
  • 1 egg
  • 1 cup breadcrumbs
  • 1 tablespoon italian seasoning
  • 4 cups spaghetti sauce
  • 2 cups mozzarella cheese
  • 12 cup parmesan cheese
  • oil, to fry


  1. With a meat mallet, pound pork into thin patties.
  2. In a shallow dish beat egg, in another shallow dish, combine breadcrumbs and seasoning.
  3. Dip each pork medallion into beaten egg and then into bread crumbs.
  4. Fry over med hi heat till browned- it does not need to be fully cooked.
  5. In a 9 X 13 baking dish, put in 1 cup sauce and half the pork, top with half of the cheese. Top with half the remaining sauce. Repeat again for balance of ingredients.
  6. Bake covered at 350 for 1/2 hour, remove top and bake 10 more minutes.
  7. Serve over pasta.

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