About
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
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.
