Pork Parmesan

pork parmesanWhen I was a kid growing up I was treated to the most wonderful Italian food because my Grandmother was fantastic cook!  She would make veal parm and allow us to sample while she was making it.  I rarely buy veal because it is hard to find and very expensive, but I have found that boneless pork roast sliced thin is a great substitution for veal cutlet.  This is my grandmother’s recipe for veal parm or my recipe for pork parm adapted from my grandmother’s recipe.



  • Boneless pork roast, sliced thin
  • 1 cup Italian bread crumbs
  • 1/2 cup flour
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon onion powder
  • 2 tablespoons grated cheese
  • 2 eggs
  • dash of each – salt, pepper, garlic powder, onion powder, grated cheese
  • Olive Oil and Vegetable Oil for frying
  • Grated Mozzarella Cheese
  • Tomato Sauce


  • Pre-heat oven to 350 degrees
  • Beat eggs with dash of each – salt, pepper, garlic powder, onion powder, grated cheese in a bowl
  • Mix bread crumbs, flour, garlic powder, salt, pepper, onion powder, and grated cheese together in a bowl
  • Heat skillet with half inch of oil – 1/2 olive oil, 1/2 vegetable oil
  • Dip pork cutlets into the egg.  Let egg drain off cutlet and then place cutlet into bread crumb mixture.
  • Place cutlets into hot oil and fry until golden brown on both sides.
  • Drain onto paper towels
  • Coat an oven proof dish with a layer of tomato sauce.
  • Place fried cutlets into dish and top with a bit of sauce.
  • Top with grated mozzarella cheese
  • Place dish into oven for 15 minutes or until cheese is melted.
  • Remove from oven and serve with your favorite pasta and sauce.
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