Cheese-Crusted Pork

Step 1 -Using the flat-side of a meat mallet, pound the pork filets into 1/4-inch-thick cutlets.

Step 2 -Pat the pork cutlets dry with paper towels.

Step 3 -Lightly season the pork cutlets with the salt and the pepper.

Step 4 -In a wide, shallow bowl or a glass pie dish, add the flour, the salt, and the pepper and whisk lightly to combine.

Step 5 -In a second shallow, wide bowl, add the eggs and whisk until beaten well.

Step 6 -In a third shallow, wide bowl, add the breadcrumbs, the oregano, the salt, and the black pepper.

Step 7 -One at a time, dredge the cutlets in the flour mixture, shaking off the excess.

Step 8 -Dip the flour-coated cutlets into the eggs, allowing the excess to drip off.

Step 9 -Press the egg-coated cutlets into the breadcrumb mixture, flipping to fully and evenly coat.

Step 10 -Transfer the breaded cutlets to a wire rack.

Step 11 -Let the breaded cutlets stand for 10 minutes.

Step 12 -In a large, heavy skillet over medium-high heat, add a scant 1/2-inch of the oil until it is shimmering.

Step 13 -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.

Step 14 -Transfer the cutlets to a rimmed baking sheet fitted with a wire rack.

Step 15 -Let the cutlets stand until drained, about 5 minutes.

Step 16 -Position an oven rack about 8 inches from the heating element, then preheat the broiler.

Step 17 -Top the cutlets evenly with 1/4 cup of the Parmigiano-Reggiano, 1 1/2 cups of the tomato sauce, and the mozzarella.

Step 18 -Broil the pork chops just until the cheese melts, about 2-4 minutes.

Step 19 -Serve warm with the extra Parmigiano-Reggiano, the extra tomato sauce, and the chopped parsley.