spicy pork parmesan cutlets.

This is one of those “make it on the weekends” sort of recipes. The first time I made it, I did it on a weeknight and, while it looks simple enough, it really is very time consuming. I am pretty sure it was 930 before we sat down to supper that night! But if you make it on a Friday or Saturday night, when you’ve got some time to spend in the kitchen and can leisurely cook with a cocktail in one hand, then you will not be disappointed in your results. It is so well-received that it’s worth the time you spend at the stove. Promise.

Spicy Pork Parmesan Cutlets
via Cooking Light

  • 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.

My Notes:

  • I generally make this using a whole pack of pork tenderloins (2-3 pounds) because the leftovers make great sandwiches. Or so I hear.
  • I’m generous with the onion and the marinara because the sauce is so tasty. Plus, more pork means you need more sauce.
  • Serve with pasta, a big salad and a nice glass of red wine for a perfect weekend meal!

Feeling uninspired today but it’s almost the weekend again,


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