Cotoletta alla parmigiana, Italian schnitzel with tomato and mozzarella + basil.

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast adds a cheesy flavor with fewer calories.

mozzarella cheese

🥗Healthier: part-skim mozzarella

💰Cheaper: provolone cheese

Provolone is often less expensive while still providing good melt.

Preheat oven to 375°F.

Pound pork chops to an even thickness for even cooking.

Season pork chops with salt and black pepper on both sides.

Dredge each chop in flour, shaking off excess.

Dip floured chops in beaten eggs, coating completely.

Coat chops in bread crumbs, pressing to adhere.

Heat olive oil in a large skillet over medium heat until shimmering.

Add pork chops and cook until golden brown, about 4-5 minutes per side.

Transfer browned chops to a baking dish.

Spread tomato sauce over each chop, then sprinkle with parmesan cheese and mozzarella cheese.

Bake in preheated oven for 15-20 minutes, until cheese is bubbly and golden.

Remove from oven and let rest for 5 minutes.

Garnish with fresh parsley and basil before serving.

Cooking Techniques

Spice Level:

Allergens