Mo's Seminole Sliders: Pork Cutlet Pamigiana

by Rachael Ray Show Staff 3:00 AM, March 31, 2011

Aired March 31, 2011

Serves HASH(0x4853d28)
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.