Spicy Pork Parmesan Cutlets |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Serve with angel hair pasta, a tossed green salad, and-if you're having wine-a glass of Italian red. Ingredients:
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 |
Directions:
1. Preheat oven to 450°.
2. 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.
3. 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.
4. 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.
5. Wine note: These savory pork cutlets take much of their flavor from the tomato-basil sauce. Tomatoes are, of course, high in acidity, and basil has a distinct herbal tang. Both factors work well with a juicy, medium-bodied Italian red that's not too powerful or tannic. Italian Dolcettos fill the bill perfectly. A delicious wine: Conterno Fantino Dolcetto d'Alba Bricco Bastia 2005 ($21). -Karen MacNeil
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