Cheese-Crusted Pork

Time :1

Yield :4 servings

Recipe Background

Cheese-Crusted Pork is the name we gave to this dinner delight, and it makes us giggle every time we read it. A crunchy filet of savory pork is topped with rich tomato sauce and melty, creamy sharp cheese. Mmm, Cheese-Crusted Pork is something you just can't get from delivery — it can only come straight from your kitchen!

Ingredients

For the cutlets:

2 (3/4-pound) small pork tenderloins cut crosswise into 4 pieces total, room temperature
kosher salt to taste
freshly ground black pepper to taste
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
extra-virgin olive oil to taste
1/4 cup Parmigiano-Reggiano grated
1 1/2 cups prepared tomato sauce warmed
1 cup low-moisture mozzarella shredded

Optional, for serving:

Parmigiano-Reggiano to taste, grated
prepared tomato sauce to taste, warmed
fresh parsley to taste, chopped, for serving

Directions

Using the flat-side of a meat mallet, pound the pork filets into 1/4-inch-thick cutlets.
Pat the pork cutlets dry with paper towels.
Lightly season the pork cutlets with the salt and the pepper.
In a wide, shallow bowl or a glass pie dish, add the flour, the salt, and the pepper and whisk lightly to combine.
In a second shallow, wide bowl, add the eggs and whisk until beaten well.
In a third shallow, wide bowl, add the breadcrumbs, the oregano, the salt, and the black pepper.
One at a time, dredge the cutlets in the flour mixture, shaking off the excess.
Dip the flour-coated cutlets into the eggs, allowing the excess to drip off.
Press the egg-coated cutlets into the breadcrumb mixture, flipping to fully and evenly coat.
Transfer the breaded cutlets to a wire rack.
Let the breaded cutlets stand for 10 minutes.
In a large, heavy skillet over medium-high heat, add a scant 1/2-inch of the oil until it is shimmering.
Add the cutlets in a single layer to the hot oil and cook, flipping them once, until golden-brown and they reach an internal temperature of 145 degrees F, about 4-5 minutes. You may need to cook the cutlets in batches, adding more of the oil as needed before each batch.
Transfer the cutlets to a rimmed baking sheet fitted with a wire rack.
Let the cutlets stand until drained, about 5 minutes.
Position an oven rack about 8 inches from the heating element, then preheat the broiler.
Top the cutlets evenly with 1/4 cup of the Parmigiano-Reggiano, 1 1/2 cups of the tomato sauce, and the mozzarella.
Broil the pork chops just until the cheese melts, about 2-4 minutes.
Serve warm with the extra Parmigiano-Reggiano, the extra tomato sauce, and the chopped parsley.