Pork Cutlets Parmesan
- Gluten free
- Peanut free
- Low calorie
- Low carb
With so little preparation, you can have these delicious cutlets on the table in less than 10 minutes. If you like, substitute veal, chicken or turkey cutlets for the pork, depending on what's available in your supermarket. After cooking, sprinkle with chopped fresh herbs, such as basil or parsley, if desired. Serve with noodles or rice, and a salad.
Ingredients
- 1 lb (500 g) pork cutlets (or boneless pork loin chops, pounded to scant 1/2-inch/1 cm thickness)
- 1/2 tsp (2 mL) fennel seeds
- 1/3 cup (75 mL) tomato sauce
- 1/3 cup (75 mL) grated Parmesan cheese
- 1/2 cup (125 mL) shredded provolone or mozzarella cheese
- Extra-virgin olive oil, pepper and salt
Preparation
Line large rimmed baking sheet with foil, then grease. Lay cutlets on sheet in single layer and brush with 1 tbsp (15 mL) oil. Sprinkle with ΒΌ tsp (1 mL) pepper and pinch salt; set aside.
In skillet, toast fennel seeds over medium heat, shaking pan, until fragrant, 2 minutes. Using mortar and pestle, crush finely (or crush using side of knife on cutting board). Stir into tomato sauce.
Broil cutlets until just turning golden, about 3 minutes. Turn and broil for 2 minutes. Spoon tomato sauce over cutlets and sprinkle with Parmesan, then provolone. Broil until cheese is bubbly and turning golden and cutlets are no longer pink inside, about 1 minute.
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