Ingredients:
1 1/2 lbs boneless pork loin, cut in bite sized pieces
1 eggs
1 cup milk
1 3/4 cups dry breadcrumbs
3/4 cup vegetable oil
1/2 teaspoon black pepper
2 teaspoons seasoning salt
1 tablespoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon onion powder
12 ounces uncooked spaghetti
1 (32 ounce) jars plain spaghetti sauce
1 1/2 cups shredded parmesan cheese ( or same amount of any other white cheese)
Directions:
In a shallow dish beat egg with milk.
Set aside.
In a one quart zip-lock bag add bread crumbs.
Add pork a few pieces at a time coating well.
Repeat above steps until all pork is coated.
Add coated pork pieces a few at a time into egg/milk wash.
Repeat above step until all pieces are coated with egg wash.
Coat pork in bread crumbs again.
In a medium-sized skillet, over medium heat, add oil.
While oil is heating, cook pasta according to directions on package.
Cook for 10 minutes or until desired tenderness.
Drain.
In a small bowl, combine all seasonings and spices.
Add pork to skillet.
Sprinkle seasoning over pork.
Stirring lightly to coat all sides of pork, cook pork until no longer pink and lightly browned.
If needed drain excess oil.
Add spaghetti sauce to pork in skillet.
Pour pasta into lightly buttered 13×9-inch dish.
Pour pork and sauce mixture over pasta.
Sprinkle with cheese.
Bake at 350 F for 20 minutes or until cheese is lightly browned.
Remove and let sit for 5 minutes.
Servings: 6
Time preparation: 20 min.
Time total: 50 min.