• 1 pork tenderloin, sliced thin and pounded
  • Salt and pepper
  • Wondra flour, for coating
  • 2 eggs
  • Plain breadcrumbs
  • A handful Italian parsley
  • About 1 cup grated Parmigiano-Reggiano, divided
  • 2 garlic cloves, minced
  • Olive oil or canola oil, for frying
  • 1 ball fresh mozzarella, sliced
  • 1 cup Italian tomato sauce
  • Slider rolls


Dip cutlets in Wondra mixed with salt and pepper.

Beat eggs in a shallow dish with a splash of water. Dip cutlets in egg wash

Dredge cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and garlic.

Heat oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry cutlets until golden brown. Remove and drain on a paper towel-lined plate.

Add some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top with a little grated parm, additional sauce and a slice of mozzarella. Cover pan to melt cheese.

Serve cutlets on slider rolls.