In a twist on the classic chicken Parmesan, crisp pork cutlets, mozzarella, marinara, and arugula are tucked into crusty rolls for a satisfying, inexpensive supper.



Ingredient Checklist


Instructions Checklist
  • Place flour, egg, and breadcrumbs in separate shallow dishes. Season flour and breadcrumbs with salt and pepper. Coat pork in flour, shaking off excess, dip in egg, then coat with breadcrumbs, pressing to adhere. Place pork on a wire rack set in a rimmed baking sheet.

  • Heat broiler. In a large skillet, heat oil over medium-high. In 2 batches, cook pork until deep golden brown, about 3 minutes, flipping halfway through. Line rack with paper towels. Transfer pork to towels and let drain 1 minute. Top pork with cheese, place on sheet, and broil until cheese is melted, 1 minute. Divide among rolls and top with marinara and arugula.

Cook's Notes

This breading method relies on layers: The flour helps the egg adhere to the meat and the breadcrumbs cling to the egg. It's ideal for pan-frying thin cuts of pork or chicken -- a flavorful crust forms as the meat cooks through.

Reviews (1)

8 Ratings
  • 5 star values: 3
  • 4 star values: 3
  • 3 star values: 1
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
SOOO delicious! Made my own version of pork cutlets using pork tenderloin that I cut into 4-5 portions, butterflied, then pounded thin. Not as pretty as hers in the picture, but I had the pork in the freezer, and the butcher said that would be more tender than starting with a pork chop and pounding it. Fried in olive oil and used Italian bread crumbs and torta rolls from Costco. Pulled homemade tomato sauce (EF recipe) out of the freezer, and it was a great meal. Kids ate just pork sammies.