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Giant Pork Parmigiana recipe
Giant Pork Parmigiana recipe
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Prep Time:
35 minutes
Cook Time:
15 minutes
Total Time:
50 minutes
Family-sized pork parmi with crispy pork, Napoletana sauce, ham, and parmesan. Delightful indulgence!
Ingredients:
  • 8 thin pork loin steaks (500g packet)
  • 1 ½ cups plain flour
  • 4 eggs, lightly beaten
  • 1 ½ cups panko breadcrumbs
  • ½ cup packaged breadcrumbs
  • 82.50 ml finely chopped fresh flat-leaf parsley
  • 82.50 ml finely grated parmesan cheese
  • Olive oil, to shallow fry
  • 1 ½ cups coarsely grated mozzarella cheese
  • 400g jar Napoletana sauce
  • 100g sliced ham, torn
  • 120g baby rocket leaves
  • 165.00 ml coarsely chopped semi-dried tomatoes
  • 1½ tbsp balsamic vinegar
Instructions:
  • Lay pork steaks on plastic wrap, overlapping to create a circle. Add another layer of plastic wrap on top. Gently pound with a rolling pin or meat mallet until flattened to 1cm thickness. Freeze for 1 hour until fully firm.
  • In a large shallow dish or tray, spread out the flour. In another large shallow dish or tray, pour in the egg. Lastly, mix breadcrumbs, half of the parsley, and half of the parmesan cheese in a separate large dish or tray.
  • Coat the pork by dipping it in flour, then egg, and finally the breadcrumb mixture. Transfer it to a foil-lined baking tray. Preheat the grill to high.
  • In a large frying pan or flameproof baking dish, heat oil over medium-high heat. Cook schnitzel for 4-5 minutes on each side until golden and cooked through. Return schnitzel to the tray and sprinkle half of the mozzarella cheese on top. Add sauce, ham, the rest of the mozzarella, and parmesan cheese. Place under the grill for 5 minutes until golden and melted. Enjoy!
  • In a large bowl, mix rocket leaves, semi-dried tomatoes, and vinegar. Season with salt and pepper. Toss well to coat. Serve the parmigiana with the rocket salad, and sprinkle the remaining parsley on top.

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