Another recipe from my good friend Patty at COOKING ON A BUDGET,
Parmesan and Panko Pork Cutlets
Parmesan and Panko Pork Cutlets for dinner any night of the week. Using our marinara sauce we just made and taking the cutlets from the whole loin we purchased out of the freezer, I put together a different version of my Pork Cutlet Parmesan. Replacing regular plain bread crumbs with ground panko crumbs and adding in some basic Italian spices and lots of grated Parmesan cheese helped elevate the level of taste in this recipe.
I ended up using 12 small cutlets we had sliced off the pork loin and it made enough for 6 large portions and we served raviolis as a side to go along with it. You can scale the portions of pork up or down depending on the size of your family.
Please note I went with the panko bread crumbs because that is what was in my pantry. You can use regular plain bread crumbs if that is all you have available. This was such an economical, budget type meal because I purchased the loin at a great price, we had the marinara sauce available and the zero dollar ravioli in the freezer. Another good example of using up what you have available and cooking a great meal on a budget.
- 12 small pork cutlets – approximately 1/4 inch thick
- 2 – 3 cups marinara sauce
- 1 1/4 cups panko bread crumbs – ground finely
- 2 tbsp. grated Parmesan cheese – plus extra for topping
- 2 tsp. dried parsley flakes
- 2 tsp. granulated garlic
- 1 tsp. salt
- 1 tsp. black pepper
- 1 tsp. dried oregano
- 1 tsp. dried basil
- 1 egg + water (for egg wash)
- olive oil
- 1/2 stick butter
- 1/2 cup shredded mozzarella or to your liking
- Have some marinara or spaghetti sauce ready. You need 2-3 cups depending on how much sauce you like in the dish.
- In a food processor grind the panko bread crumbs to a fine consistency. Place them in a bowl with the grated Parmesan and all of the dried spices. Mix well to combine.
- In another bowl crack an egg, whisk and add a little bit of water (maybe 2 or 3 tbsp.) and whisk again.
- Dip the cutlets in the egg, drain and then dredge in the panko mixture, pressing the crumb mixture down on the cutlets. You won’t get a thick coating, that is okay. Place them on a plate.
- In a skillet add some olive oil – 2 tbsp. at a time along with 2 tbsp. of butter and over medium to medium high heat, brown the cutlets on each side for about 1 1/2 minutes per side or until light golden brown. Move to a waiting plate. Do in batches as necessary.
- Add in some sauce to the bottom of the dish along with a little bit of water. Mix well.
- Begin layering in the cutlets and arrange how ever they will fit and add sauce over the top.
- Add a generous amount of grated Parmesan cheese over the sauce and top with some shredded mozzarella. You could also use Monterey Jack cheese in place of the mozzarella if that is all that is available to you.
- Cover the casserole dish with aluminum foil and bake in a preheated 375° oven for about 40 minutes until the sauce is bubbling and the cheese is melted. Let it rest for about 5 minutes uncovered, then serve.
There you have it – a delicious entree, packed with flavor.
And when you take it out of the oven – it looks so appetizing.
This is the dinner plated up with the ravioli. What a filling meal this was.
When figuring out the cost of a meal, if you already have sauce made from a previous meal you add up the other items and our dinner cost us approximately $6.55. Feeding 6 portions for $1.09 each. Which makes shopping wisely for bargains like a whole pork loin on sale essential to Cooking on a Budget.