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CHEESE-TOPPED PORK CUTLETS: Decrease bread crumbs to 1/4 cup. Mix crumbs with 1/4 cup grated parmesan cheese. After turning browned cutlets, top each with slice of mozzarella cheese and tomato slice. Cover; heat until tomato is hot and cheese begins to melt.
OVEN-BAKED BREADED PORK CUTLETS:
Prepare as directed above. Place in ungreased shallow roasting pan. Bake at 425°F for 30 to 35 minutes or until done.
TIP: If desired, use pork tenderloin, allowing about 1/4 lb. per serving. Cut into 1/2-inch slices and flatten to 1/4-inch thickness by placing between sheets of plastic wrap and pounding with flat side of meat mallet or rolling pin.