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Pork parmigiana with soft polenta
Pork parmigiana with soft polenta
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Indulge in irresistible homemade pork parmigiana served with creamy polenta for a decadent twist on pub food.
Ingredients:
  • 4 x 125g pork schnitzels
  • 70g (1 1/2 cups) panko breadcrumbs
  • 100g (2/3 cup) plain flour, seasoned
  • 60ml (1/4 cup) milk
  • 2 eggs
  • Olive oil spray
  • 160ml (2/3 cup) napoletana pasta sauce
  • 40g (1/2 cup) coarsely grated reduced-fat pizza cheese
  • Cooked polenta, to serve
  • Rocket leaves, to serve
Instructions:
  • Preheat your oven to 220°C and line a baking tray with non-stick baking paper. Place each schnitzel between sheets of plastic wrap and gently pound with a meat mallet or rolling pin until 4mm thick. Repeat for all the pork slices. Then, scatter breadcrumbs and flour on separate plates and whisk milk and eggs in a bowl.
  • Coat each schnitzel in flour, then egg mixture, and breadcrumbs. Place on a tray. Repeat with remaining pork. Spray with oil and bake for 6-8 minutes. Flip and bake for 5 more minutes until golden brown.
  • 1. Preheat the grill to high heat. 2. Generously spoon 2 tablespoons of sauce over each schnitzel. 3. Sprinkle with cheese. 4. Grill for 2-3 minutes, or until beautifully golden. 5. Serve alongside polenta and fresh rocket.

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