Pork Parmigiana

I know, I know, the most common are Chicken and Veal, but I like changing things up and going against the grain.  I've had Turkey Parmigiana but this time I decided to go with Pork, and I'm so glad I did because it works wonderfully and is just as good as the others.

I used Pork Scallopini which is nice and thin.

The recipe is adapted from an Easy Everyday Cooking card.

Pork Parmigiana

1/2 cup vegetable oil, divided
1 small onion, chopped
1 clove garlic, crushed
2 (15 oz) cans diced tomatoes, undrained
1 (6oz) can tomato paste
1 teaspoon chopped fresh basil
1/2 teaspoon dried oregano
1 bay leaf
6 pork scallopini
2 eggs, beaten
1/2 cup seasoned bread crumbs
1 cup shredded mozzarella cheese (or sliced)
1/2 cup grated Parmesan cheese, divided


Preheat oven to 400 F.

Grease a large baking dish.  Heat 2 tablespoons oil in a large skillet over medium-high heat;  add onion and garlic.  Cook until tender, about 5 minutes.

Stir undrained tomatoes and tomato paste into skillet.  Add basil, oregano and bay leaf;  mix well.  Simmer, stirring frequently for 20 minutes.  Discard bay leaf.

Dip pork in egg and coat with bread crumbs.  Saute in remaining oil, turning once, until browned, about 5 minutes;  drain.

Layer tomato mixture,

pork, mozzarella and 1/4 cup parmesan in prepared baking dish. 

Bake until browned and bubbly, about 15 minutes.

Sprinkle with remaining parmesan cheese before serving.