Pork Parmigiana

• Yield: 4 servings
• Prep Time: 30 minutes
• Cook Time: 30 minutes
• Total Time: 1 hour

Ingredients

The Pork Cutlets:

• 4 center-cut boneless pork chops (trimmed and pounded to ¼-inch thickness)
• salt, freshly cracked black pepper to taste.

The Breading Station:

• Flour Dredge: 2 cups all-purpose flour, seasoned with salt and black pepper
• Egg Wash: 3 large eggs, beaten with a pinch of salt, black pepper, and garlic powder
• Breadcrumb Mixture: 5 oz plain breadcrumbs, 3 oz panko breadcrumbs, ¼ cup freshly grated Parmigiano-Reggiano, ¼ cup chopped Italian flat-leaf parsley, salt and black pepper to taste

Frying & Assembly:

• Olive oil or neutral oil blend (for shallow frying)
• 32–40 oz tomato sauce (preferably San Marzano based), warmed
• 8 oz whole-milk low-moisture mozzarella (sliced or shredded)
• ½ cup freshly grated Parmigiano-Reggiano
• Fresh Italian flat-leaf parsley leaves (for garnish)
• Cooked pasta (spaghetti or rigatoni, for serving)

Instructions

1. Pound & Season the Pork: Trim any excess fat around the edges of the pork chops. Place each chop between two sheets of plastic wrap or parchment paper. Using the flat side of a meat mallet, gently and evenly pound each chop to a uniform ¼-inch thickness. Season both sides generously with salt, freshly cracked black pepper, and garlic powder.
2. Set Up the Breading Station:Arrange three wide, shallow bowls in an assembly line:
   • Bowl 1: Seasoned all-purpose flour.
   • Bowl 2: Eggs beaten with salt, black pepper, and garlic powder.
   • Bowl 3: Plain breadcrumbs, panko breadcrumbs, grated Parmigiano-Reggiano, chopped Italian parsley, salt, and black pepper, thoroughly mixed.
3. Bread the Cutlets: Dredge a seasoned cutlet in the flour, patting off any excess. Dip it completely into the egg wash, letting excess egg drip off. Press the cutlet firmly into the breadcrumb mixture, ensuring every crevice and edge is thoroughly coated. Set the breaded cutlet onto a wire rack or sheet pan and repeat with the remaining chops. Let them rest for 5–10 minutes to allow the breading to adhere.
4. Heat the Oil: Pour ¼ to ½ inch of oil into a large, heavy skillet (cast iron works best) and place over medium-high heat until the oil temperature reaches 350°F (175°C). Preheat your oven to 425°F (220°C).
5. Shallow Fry: Working in batches to avoid crowding the pan, gently lay the breaded cutlets into the hot oil away from you. Fry for 2½ to 3 minutes per side until the crust is a deep golden brown and the internal temperature reaches 145°F. Transfer the fried cutlets onto a wire rack set over a rimmed baking sheet to drain (avoid paper towels, which steam the crust and make it soggy).
6. Assemble the Parmigiana: Arrange the crispy cutlets on a parchment-lined baking sheet. Spoon a strip of warm marinara sauce down the center of each cutlet, leaving the outer edges bare to preserve their crunch. Divide the mozzarella evenly over the sauced portions and shower the tops with the remaining ½ cup of grated Parmigiano-Reggiano.
7. Broil & Melt: Transfer to the oven Broil on high for2 to 3 minutes until the mozzarella is melted. 
8. Garnish & Serve: Remove from the oven, let rest for 2 minutes, and garnish with fresh parsley leaves. Serve immediately with a side of pasta tossed in the remaining warm tomato sauce.

Chef's Rules for Perfection

• Pound It Evenly: Pounding the meat to a uniform ¼-inch thickness breaks down muscle fibers for fork-tender bites and ensures the cutlet cooks through at the exact same rate the breadcrumbs turn golden.
• Oil Temperature Matters: Keep your frying oil steady around 350°F (175°C). Too cold and the breadcrumbs absorb oil and turn greasy; too hot and the breading scorches before the pork cooks.
• Don't Drown the Crust: Spoon the marinara primarily down the center of the fried cutlet, leaving the crispy edges exposed to preserve that signature crunch after baking.