Pork Cutlets Parmesan With Tomato Sauce Recipes

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PORK CUTLETS PARMESAN WITH TOMATO SAUCE

These are really quite easy to put together. The fresh taste of the sauce makes them so delicious. I think this is one of my best dinners. There's enough sauce for a side of pasta.

Provided by MizzNezz

Categories     Pork

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14



Pork Cutlets Parmesan with Tomato Sauce image

Steps:

  • FOR TOMATO SAUCE---------------.
  • Heat oil in saucepan and add garlic.
  • Cook briefly (do not brown).
  • Add tomatoes and bring to a boil.
  • Add rosemary, pepper flakes, salt and pepper.
  • Simmer for 10 minutes.
  • FOR CUTLETS------------.
  • Sprinkle the cutlets with salt and pepper.
  • Mix egg and water well.
  • Put breadcrumbs in shallow dish.
  • Dip cutlets in egg mixture--then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
  • Heat olive oil in nonstick 10 inch skillet.
  • Cook cutlets on med.
  • hi heat about 5 minutes per side until lightly browned.
  • Preheat the oven to 400 degrees.
  • Place cutlets in baking dish.
  • Put mozzarella slices on top.
  • Sprinkle with parmesean.
  • Spoon sauce around the cutlets.
  • Bake until piping hot and the cheese is melted (about 8 minutes).

3 cups canned, crushed tomatoes (, I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 egg
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese

PARMESAN PORK CUTLETS

The aroma of these cutlets as they cook makes my kids eager to come to the dinner table. The dish is easy to make, and my family loves it. -Julie Ahern, Waukegan, Illinois

Provided by Taste of Home

Categories     Dinner

Time 40m

Yield 4 servings.

Number Of Ingredients 8



Parmesan Pork Cutlets image

Steps:

  • Cut pork diagonally into 8 slices; pound each to 1/4-in. thickness. Place flour and eggs in separate shallow bowls. In another shallow bowl, combine the bread crumbs, cheese and salt. Dip pork in the flour, eggs, then bread crumb mixture., In a large skillet, heat oil over medium-high heat. Add pork, in batches, and cook until a thermometer reads 145°, 2-3 minutes on each side. Remove and keep warm. Serve with lemon wedges.

Nutrition Facts : Calories 376 calories, Fat 21g fat (5g saturated fat), Cholesterol 162mg cholesterol, Sodium 626mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.

1 pork tenderloin (1 pound)
1/3 cup all-purpose flour
2 large eggs, lightly beaten
1 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1 teaspoon salt
1/4 cup olive oil
Lemon wedges

PORK CUTLETS PARMIGIANA

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved "60-Minute Gourmet" columns. His version of the classic casserole calls for slices of pork loin, a "lean, moist and versatile" option, Mr. Franey said, which are pounded thin then breaded and pan-fried until golden. A simple tomato sauce of canned crushed tomatoes, onions, garlic and oregano comes together in about five minutes, which is layered in a baking dish with the cutlets and topped with a blanket of mozzarella. The whole dish is showered with a generous sprinkle of Parmesan cheese and baked until bubbly. Mr. Franey suggested serving it with spaghetti, which seems like a great idea to us, but we might add a tangle of sautéed broccoli rabe to cut through the richness.

Provided by Pierre Franey

Categories     dinner, casseroles, main course

Time 1h

Yield 4 servings

Number Of Ingredients 15



Pork Cutlets Parmigiana image

Steps:

  • Pound each slice of pork on a flat surface with a meat pounder or a mallet to about 1/4-inch thick. (Properly pounded slices will look like veal scallopini.)
  • Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well. Place the bread crumbs on a flat dish.
  • Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs. Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
  • Meanwhile, heat the olive oil in a saucepan and add the garlic and onions. Cook, stirring for one minute; do not brown. Add the tomatoes, oregano, salt and pepper to taste. Bring to a boil and simmer for 5 minutes.
  • In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer. When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes. As the pieces are done, transfer them to a heated platter. Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
  • Preheat oven to 400 degrees.
  • In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese. Add the remaining sauce. Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.

Nutrition Facts : @context http, Calories 614, UnsaturatedFat 22 grams, Carbohydrate 41 grams, Fat 35 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 7 grams, Sodium 804 milligrams, Sugar 8 grams, TransFat 0 grams

8 thin slices lean boneless loin of pork, about 2 ounces each
1 egg, beaten
3 tablespoons water
1 teaspoon ground cumin
2 teaspoons finely chopped fresh rosemary, or 1 teaspoon dried
Salt and freshly ground pepper to taste
1 1/2 cups fine fresh bread crumbs
1 tablespoon olive oil
1 tablespoon finely chopped garlic
2 tablespoons finely chopped onions
2 cups canned crushed tomatoes
1 teaspoon chopped fresh oregano, or 1/2 teaspoon crumbled dried
4 tablespoons vegetable oil
4 thin slices of mozzarella cheese, sliced in half
4 tablespoons grated Parmesan or Romano cheese

PORK CUTLETS WITH TOMATO SAUCE

Provided by Pierre Franey

Categories     dinner, weekday, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12



Pork Cutlets With Tomato Sauce image

Steps:

  • Place the cutlets between two sheets of plastic wrap, and pound lightly with a mallet or meat pounder. Sprinkle with salt and pepper to taste.
  • Flour the cutlets lightly, and shake to remove the excess.
  • Beat the egg with 3 tablespoons of water, and salt and pepper. Dip the cutlets in the mixture, smearing it over with the fingers to help it adhere.
  • Blend the Parmesan cheese and the bread crumbs in a flat dish. Dip the cutlets in the mixture, coating both sides. Pat lightly with the flat side of a heavy knife so that the crumbs adhere.
  • Heat the vegetable oil in a large nonstick skillet, and cook the cutlets over medium heat until golden brown on one side, 3 to 4 minutes. Turn and cook on the other side 3 to 4 minutes. Two steps may be necessary if all the cutlets do not fit in the skillet.
  • Meanwhile, heat the olive oil in a saucepan. Add garlic and cook briefly; do not brown. Add tomatoes, salt, pepper, pepper flakes and chopped basil. Cook over medium heat about 5 minutes, stirring. Check seasoning.
  • To serve, divide the tomato mixture on each warmed serving plate, and place the cutlets over the sauce.

Nutrition Facts : @context http, Calories 629, UnsaturatedFat 26 grams, Carbohydrate 20 grams, Fat 42 grams, Fiber 2 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 758 milligrams, Sugar 3 grams, TransFat 0 grams

8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1/3 cup flour
1 egg
4 tablespoons grated Parmesan cheese
1/3 cup fine fresh bread crumbs
1/3 cup vegetable or corn oil
2 tablespoons olive oil
2 tablespoons finely chopped garlic
5 ripe plum tomatoes with core removed and chopped coarsely
1/8 teaspoon red pepper flakes
4 tablespoons finely chopped basil or Italian parsley

BREADED PORK CUTLETS PARMESAN

Provided by Pierre Franey

Categories     dinner, main course

Time 25m

Yield 4 servings

Number Of Ingredients 9



Breaded Pork Cutlets Parmesan image

Steps:

  • Sprinkle the pork slices with salt and pepper. Put the egg and water in a shallow dish and blend thoroughly. Put the bread cumbs in another shallow dish. Dip the slices into the egg mixture to coat both sides, then dredge them in the bread crumbs on both sides.
  • Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs to adhere.
  • Heat the oil in a nonstick skillet large enough to hold the pork slices in one layer. Cook over medium-high heat about 5 minutes or until lightly browned. Turn the slices and cook for about 5 minutes more or until browned.
  • Meanwhile, preheat the oven to 425 degrees.
  • Spoon a little tomato sauce over the bottom of a flat baking dish large enough to hold the pork slices in one layer. Place the slices over the sauce and add the mozzarella slices on top. Add the remaining sauce between the slices. Sprinkle with the Parmesan cheese and bake until piping hot and the cheese is melted.

Nutrition Facts : @context http, Calories 562, UnsaturatedFat 15 grams, Carbohydrate 46 grams, Fat 29 grams, Fiber 4 grams, Protein 29 grams, SaturatedFat 13 grams, Sodium 1356 milligrams, Sugar 7 grams, TransFat 0 grams

8 boneless loin slices of pork, 3 ounces each, trimmed of excess fat
Salt and freshly ground pepper to taste
1 egg
2 tablespoons water
2 cups fresh bread crumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce (see recipe)
8 slices mozzarella cheese
1/4 cup freshly grated Romano or Parmesan cheese

PORK-CUTLET PARMESAN

You've enjoyed it with veal; you've loved it with chicken. It's time to meet... pork parm. The base is tenderloin, sliced into medallions and pounded thin so it cooks in a flash. A triple-dip into flour, then egg, then panko, makes a coating that stays crisp even after it cools. Top with a spoonful or two of tomato sauce and mozzarella and broil until the cheese melts.

Provided by Greg Lofts

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Time 1h

Number Of Ingredients 11



Pork-Cutlet Parmesan image

Steps:

  • Pound pork with the flat side of a meat mallet into 1/4-inch-thick cutlets. Pat dry with paper towels; lightly season with salt and pepper. Place flour in a pie dish or a wide, shallow bowl; season with salt and pepper. Whisk eggs in a second dish. Toss breadcrumbs and oregano in a third dish; season with salt and pepper.
  • Working one at a time, dredge cutlets in flour, shaking off excess, then eggs, allowing excess to drip back into dish. Press into breadcrumb mixture, flipping to fully and evenly coat. Transfer to a wire rack; let stand 10 minutes.
  • Heat a scant 1/2 inch of oil in a large, heavy skillet (preferably cast iron) over medium-high. When it shimmers and a breadcrumb dropped in immediately rises to surface and sizzles, carefully add a few cutlets in a single layer (do not crowd skillet). Fry, flipping once, until golden brown all over and just cooked through, 4 to 5 minutes total.
  • Transfer to a rimmed baking sheet lined with a wire rack. Let stand until drained and crisp, about 5 minutes. Meanwhile, repeat with remaining cutlets.
  • Preheat broiler with a rack about 8 inches from heat element. Top cutlets evenly with Parmigiano, then tomato sauce and mozzarella. Broil just until cheese melts, 2 to 4 minutes. Top with basil and serve warm, with more tomato sauce and Parmigiano alongside.

2 small pork tenderloins (about 1 3/4 pounds total), each cut crosswise into 4 pieces, room temperature
Kosher salt and freshly ground pepper
3/4 cup unbleached all-purpose flour
3 large eggs
2 1/2 cups panko breadcrumbs
2 teaspoons dried oregano
Extra-virgin olive oil, for frying
1 ounce Parmigiano-Reggiano, grated (1/4 cup), plus more for serving
1 1/2 cups All-Purpose Tomato Sauce, plus more, warmed, for serving
4 ounces low-moisture mozzarella, shredded (1 cup)
Fresh basil leaves, sliced if large, for serving

PARMESAN BREADED PORK CHOPS WITH CHUNKY TOMATO SAUCE

This recipe is for 4 thick-cut pork chops you can double the amounts if desired. This is a very good pork chop recipe that I developed recently! A large electric frypan works perfectly for this! Use a thicker-cut of pork chops for this 1/2 to 3/4-inch thickness. Serve the chops and sauce on top of cooked pasta with a side order of recipe#105726 or recipe#152138 --- if you like lots of sauce then increase the tomato sauce by 1 cup or a little more.

Provided by Kittencalrecipezazz

Categories     Pork

Time 1h20m

Yield 2-4 serving(s)

Number Of Ingredients 18



Parmesan Breaded Pork Chops With Chunky Tomato Sauce image

Steps:

  • In a small shallow bowl mix together the breadcrumbs with Parmesan cheese, seasoned salt and black pepper.
  • In another bowl slightly beat the egg.
  • Dip the pork chop/s firstly in the egg then coat in the breadcrumb mixture.
  • Heat oil and butter in a large skillet over medium heat.
  • Brown the chops on both sides then remove to a plate.
  • Add in more oil if needed to the skillet and add in onions, garlic, green bell pepper, oregano, basil and dryed chili flakes (if using) saute for about 3-4 minutes.
  • Add in the tomatoes with juice and tomato sauce; mix with a spoon and bring to a boil and simmer over medium-low heat for about 30-40 minutes (you can cook this for up to 1-1/2 hours if desired before adding in the chops, it only gets richer and thicker the longer the sauce is cooked for!).
  • Add in the browned pork chops and cook uncovered over medium-low heat for about another 25 minutes, or until the chops are cooked to desired tenderness.
  • Season with salt and pepper to taste.
  • Serve on cooked spaghetti and top with Parmesan cheese.

1/2 cup dry Italian seasoned breadcrumbs
3 tablespoons grated parmesan cheese
1 teaspoon seasoning salt
1/2 teaspoon black pepper (or to taste)
4 large pork chops (about 1/2-inch thick)
1 large egg, beaten
2 tablespoons olive oil
1 tablespoon butter
1 medium onion, chopped
1 small green bell pepper, seeded and chopped
1 tablespoon fresh minced garlic
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon chili flakes (or to taste) (optional)
1 (14 ounce) can whole tomatoes (undrained, and crushed slightly with fork or clean hands)
1 (8 ounce) can tomato sauce
salt and pepper
grated parmesan cheese

PORK PARMESAN WITH PASTA

I wanted chicken parmesan but, didn't have any chicken. I substituted pork and thought it turned out pretty well. Please feel free to add more seasonings or omit what you don't like.

Provided by Chef shapeweaver

Categories     Pork

Time 50m

Yield 6 serving(s)

Number Of Ingredients 13



Pork Parmesan With Pasta image

Steps:

  • In a shallow dish beat egg with milk.
  • Set aside.
  • In a one quart zip-lock bag add bread crumbs.
  • Add pork a few pieces at a time coating well.
  • Repeat above steps until all pork is coated.
  • Add coated pork pieces a few at a time into egg/milk wash.
  • Repeat above step until all pieces are coated with egg wash.
  • Coat pork in bread crumbs again.
  • In a medium-sized skillet, over medium heat, add oil.
  • While oil is heating, cook pasta according to directions on package.
  • Cook for 10 minutes or until desired tenderness.
  • Drain.
  • In a small bowl, combine all seasonings and spices.
  • Add pork to skillet.
  • Sprinkle seasoning over pork.
  • Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
  • If needed drain excess oil.
  • Add spaghetti sauce to pork in skillet.
  • Pour pasta into lightly buttered 13x9-inch dish.
  • Pour pork and sauce mixture over pasta.
  • Sprinkle with cheese.
  • Bake at 350°F for 20 minutes or until cheese is lightly browned.
  • Remove and let sit for 5 minutes.

Nutrition Facts : Calories 1069.9, Fat 57.4, SaturatedFat 15.1, Cholesterol 134.4, Sodium 1474, Carbohydrate 87.2, Fiber 4.2, Sugar 17.7, Protein 49.3

1 1/2 lbs boneless pork loin, cut in bite sized pieces
1 egg
1 cup milk
1 3/4 cups dry breadcrumbs
3/4 cup vegetable oil
1/2 teaspoon black pepper
2 teaspoons seasoning salt
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon onion powder
12 ounces uncooked spaghetti
1 (32 ounce) jar plain spaghetti sauce
1 1/2 cups shredded parmesan cheese (or same amount of any other white cheese)

PORK CHOPS WITH PARMESAN SAUCE

Moist and tender chops make a speedy and comforting weeknight meal. They're dressed with a smooth, creamy sauce seasoned with Parmesan, onion and a hint of nutmeg, parsley and thyme. Here's a new family favorite! Taste of Home Test Kitchen

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 11



Pork Chops with Parmesan Sauce image

Steps:

  • Sprinkle pork chops with salt and pepper. In a large nonstick skillet, cook chops in butter over medium heat until meat juices run clear; remove and keep warm. , Combine flour and milk until smooth; stir into pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in remaining ingredients; heat through. Serve with chops.

Nutrition Facts : Calories 244 calories, Fat 11g fat (5g saturated fat), Cholesterol 69mg cholesterol, Sodium 475mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 0 fiber), Protein 27g protein. Diabetic Exchanges

4 boneless pork loin chops (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter
2 tablespoons all-purpose flour
1 cup fat-free milk
1/3 cup grated Parmesan cheese
2 tablespoons grated onion
3 teaspoons minced fresh parsley
1/4 teaspoon dried thyme
1/4 teaspoon ground nutmeg

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

Provided by Dawnab

Categories     One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8



Pork Cutlet Parmigiana image

Steps:

  • 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.

Nutrition Facts : Calories 486.8, Fat 20.1, SaturatedFat 9.2, Cholesterol 167.9, Sodium 933.6, Carbohydrate 25.9, Fiber 3, Sugar 9.2, Protein 47.7

2 lbs pork tenderloin, sliced into medallions
1 egg
1 cup breadcrumbs
1 tablespoon italian seasoning
4 cups spaghetti sauce
2 cups mozzarella cheese
1/2 cup parmesan cheese
oil, to fry

PORK CUTLETS PARMESAN

Make and share this Pork Cutlets Parmesan recipe from Food.com.

Provided by crazycookinmama

Categories     Pork

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10



Pork Cutlets Parmesan image

Steps:

  • Slice 12 ounces pork tenderloin into 12 rounds.
  • Place rounds between two sheets of plastic wrap; with a meat mallet or small heavy skillet, pound to 1/8 inch thick.
  • In shallow bowl, beat 2 large egg whites with 1 tablespoon water.
  • In another bowl, combine 1/4 cup each plain dried breadcrumbs and grated parmesan.
  • Place 3 tablespoons all-purpose flour in a third bowl.
  • Season pork with coarse salt.
  • Dip pork in flour, then in egg mixture.
  • Dredge in breadcrumb mixture; pat it inches
  • In large nonstick skillet, heat 1 tablespoon olive oil medium-high heat.
  • Saute half the cutlets until golden brown and cooked through, about 1 minute per side.
  • Repeat with another tablespoon oil and remaining pork.
  • Serve with lemon wedges and parsley sprigs.

Nutrition Facts : Calories 258, Fat 13.6, SaturatedFat 3.7, Cholesterol 61.6, Sodium 1958.5, Carbohydrate 9.5, Fiber 0.5, Sugar 0.6, Protein 23.1

12 ounces pork tenderloin
2 large egg whites
1 tablespoon water
1/4 cup dried breadcrumbs
1/4 cup grated parmesan cheese
3 tablespoons all-purpose flour
1 tablespoon coarse salt
2 tablespoons olive oil
lemon wedge (optional)
parsley sprig (optional)

PORK PARMESAN

I came up with this entree by substituting pork for veal. You could even use chicken.-Kenna Robinson, Sault Ste Marie, Ontario

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 10



Pork Parmesan image

Steps:

  • In a shallow bowl, combine the bread crumbs, Parmesan cheese, salt, pepper and paprika. In another bowl, beat egg. Dip each pork chop in egg, then coat with crumb mixture. , In a large skillet, cook pork chops over medium heat in oil for 6-8 minutes on each side or until juices run clear. Top each chop with tomato sauce and cheese; cover and simmer for 1 minute or until cheese is melted.

Nutrition Facts : Calories 213 calories, Fat 13g fat (5g saturated fat), Cholesterol 62mg cholesterol, Sodium 497mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 0 fiber), Protein 15g protein.

1/2 cup dry bread crumbs
1/4 cup grated Parmesan cheese
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon paprika
1 egg
6 boneless pork loin chops (4 ounces each)
2 tablespoons vegetable oil
1/2 cup tomato sauce
6 slices part-skim mozzarella cheese

PANKO-BREADED PORK PARMIGIANA

Like chicken Parmigiana, but using thin pork cutlets instead! Topped with rich marinara and melted mozzarella, these crispy Parmesan-crusted pork chops will rival the famous chicken dish that everybody loves! If you like yours with extra sauce, double the marinara.

Provided by France C

Categories     Baked Pork Chops

Time 30m

Yield 4

Number Of Ingredients 11



Panko-Breaded Pork Parmigiana image

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Pound pork chops with a meat mallet to an even 1/4- to 3/8-inch thickness. Season with salt and pepper on both sides.
  • Place flour and eggs into 2 separate shallow dishes. Combine panko bread crumbs, Parmesan cheese, and Italian seasoning in a third dish.
  • Dip each pork chop first into flour, shaking off the excess. Next, dip into egg mixture, letting any excess drip off. Coat chops in crumb mixture and set on a plate.
  • Heat oil over medium-high heat in a large skillet until hot. Fry chops for 2 minutes, flip, and fry an additional 2 minutes. Remove from heat. Transfer to a baking dish and top each chop with 1/4 cup of sauce, then top with cheese.
  • Bake in the preheated oven until sauce is warmed through and cheese is melted, 6 to 8 minutes. Top with parsley before serving.

Nutrition Facts : Calories 427.8 calories, Carbohydrate 22.8 g, Cholesterol 158.8 mg, Fat 24 g, Fiber 2.3 g, Protein 30.5 g, SaturatedFat 8.2 g, Sodium 559.9 mg, Sugar 6.1 g

4 (5 ounce) boneless, thin cut pork loin chops
salt and freshly ground black pepper to taste
⅓ cup all-purpose flour
2 large eggs, beaten
¼ cup panko bread crumbs
¼ cup Parmesan cheese
2 teaspoons Italian seasoning
2 tablespoons olive oil
1 cup marinara sauce
3 ounces shredded mozzarella cheese
2 tablespoons minced fresh flat leaf parsley

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Web RT @Living_Lou: Slowcooker MONSTER meatballs! These traditional Italian style meatballs are made with ground beef and pork, Parmesan cheese, herbs and spices. They are …
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    #30-minutes-or-less     #time-to-make     #course     #main-ingredient     #cuisine     #preparation     #main-dish     #pork     #european     #italian     #dietary     #meat

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