Breaded Pork Cutlet, um... Marinara
Preheat the oven to 425F
1 large can diced tomatoes
1 large can chopped tomatoes
3 T Epicure Marinara Sauce Mix
Bring these to a boil in a saucepan over medium-high and simmer for 20. Meanwhile, set up two separate bowls for the following:
2 large eggs, beaten
1 c bread crumbs
1/4 c grated parmesan
1 tsp Epicure Pizza Seasoning (could have used a little more garlic, but then, I always say that)
Dredge 3-4 pork cutlets that have been pounded (excuse me, tenderized) to within an inch of their lives. Actually, about 3/4" would be okay. Brown both sides in a hot pan with olive oil. Meanwhile, spread a few spoonfuls of the sauce over the bottom of a baking dish. Place the cutlets in a single layer and top with a few spoonfuls of sauce.
1 c mozzarella, grated
Sprinkle the cheese over the sauce and put it in the hot oven until the cheese is brown and bubbly.
I put a pot of water on to boil as soon as I pulled the cutlets off of the heat. By the time the spaghetti was finished, the dish was ready to come out of the oven.
Verdict? Would totally do this one again, it was a wicked cheap meal because unbreaded cutlets are less than $2.00 for a giant one. I bought three and Colin had to eat his in stages, it was so big. If you're wondering why there's no picture, well, this dish is a little like me. Gorgeous, warm and wonderful to know in person but not exactly what you would call photogenic. So I've decided to treat it like an old cookbook and leave the presentation of the dish up to your imagination. Bbut i can tell you that it was delicious.
As you have seen, I've spent most of the day doing all things Epicure and this was the ultimate ending to it. The original recipe was in the Epicure Dining Alfresco cookbook (which unfortunately isn't around anymore).
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