Pork Cutlet Parmigiana

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

With a meat mallet , pound pork into thin patties.

In a shallow dish beat egg , in another shallow dish , combine breadcrumbs and seasoning.

Dip each pork medallion into beaten egg and then into bread crumbs.

Fry over med hi heat till browned- it does not need to be fully cooked.

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.

Bake covered at 350 for 1 / 2 hour , remove top and bake 10 more minutes.

Serve over pasta.

pork tenderloin, egg, breadcrumbs, italian seasoning, spaghetti sauce, mozzarella cheese, parmesan cheese, oil