Pork Parmesan (Italian-American Pork Parmigiana)

italianamerican-porkparmigiana Tender and juicy medallions of pork are given the royal treatment in this easy Pork Parmesan Recipe! First, they’re lightly breaded and fried, then they’re baked with a tangy tomato sauce and plenty of melting cheese.

1¼ lbs pork tenderloin, sliced into ½" thick medallions
1 egg, beaten
1 cup plain breadcrumbs
½ cup Parmesan cheese, freshly grated
1 Tbsp. Italian Seasoning
2 Tbsp. extra-virgin olive oil
4 cups tomato sauce, like spaghetti sauce or marinara, divided
2 cups mozzarella cheese, freshly shredded

Garnish:
chopped fresh parsley
grated Parmesan cheese

Preheat oven to 350°F (180°C/160°C fan, Gas Mark 4). Lightly spray 9x13" baking dish with cooking oil and set aside.

Cut pork tenderloin into medallions; set aside.

Place lightly beaten egg in a shallow bowl.

In a separate plate combine breadcrumbs, parmesan cheese, and Italian Seasoning.

Heat olive oil in a large skillet set over medium-high heat.

Dip each pork medallion in beaten eggs and then into breadcrumbs.

Add pork medallions to the heated oil and cook for 3-4 minutes per side, or until golden brown. It doesn’t need to be cooked through, but you want to brown it nicely on both sides.

Meanwhile, add 1 cup tomato sauce to the bottom of previously prepared baking dish. Arrange fried pork medallions over the tomato sauce.

Pour remaining tomato sauce over pork medallions. Top with mozzarella cheese.

Cover with foil and bake for 25 minutes. Remove cover and continue to bake for 10 more minutes, or until hot and bubbly.

Remove from oven and let stand 5 minutes. Garnish with parsley and parmesan cheese. Serve.

Makes 6 servings.