Ingredients:
3 cups canned, crushed tomatoes ( , I put them in the blender for 30 sec.)
2 tablespoons olive oil
1 tablespoon finely chopped garlic
1 teaspoon rosemary
1/8 teaspoon red pepper flakes
salt and pepper
6 (4 ounce) slices boneless pork loin
1 eggs
2 tablespoons water
2 cups fresh breadcrumbs
2 tablespoons olive oil
1 1/2 cups tomato sauce ( recipe above)
6 slices mozzarella cheese
1/4 cup freshly grated parmesan cheese
Directions:
FOR TOMATO SAUCE—————.
Heat oil in saucepan and add garlic.
Cook briefly (do not brown).
Add tomatoes and bring to a boil.
Add rosemary, pepper flakes, salt and pepper.
Simmer for 10 minutes.
FOR CUTLETS————.
Sprinkle the cutlets with salt and pepper.
Mix egg and water well.
Put breadcrumbs in shallow dish.
Dip cutlets in egg mixture–then in breadcrumbs (pat the crumbs with a flat knife to help them stick).
Heat olive oil in nonstick 10 inch skillet.
Cook cutlets on med.
hi heat about 5 minutes per side until lightly browned.
Preheat the oven to 400 degrees.
Place cutlets in baking dish.
Put mozzarella slices on top.
Sprinkle with parmesean.
Spoon sauce around the cutlets.
Bake until piping hot and the cheese is melted (about 8 minutes).
Servings: 6
Time preparation: 20 min.
Time total: 28 min.