Pork Parmesan

Name: Pork Parmesan
Total time: 45 min
Ingredients: 1 (28-ounce) can crushed tomatoes; juice of 1 lemon, about 2 tablespoons; 1 tablespoon granulated sugar; ½ teaspoon dry oregano; 1 teaspoon kosher salt; 1 teaspoon coarse black pepper; 1 (1-pound) pork tenderloin; 1 cup unbleached all-purpose flour; 1 large egg; 1 cup panko breadcrumbs; 2 tablespoons olive oil; 4 ounces mozzarella cheese, shredded, about 1 cup; 4 ounces Parmesan cheese, grated, about 1 cup; 2 tablespoons fresh parsley, chopped

Estate Dinners

Pork Parmesan

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The Strategy:

We are reimagining the beloved Italian-American classic by substituting traditional chicken or veal with tender, pounded medallions of pork tenderloin. The pork offers a slightly richer, deeper flavor profile that stands up beautifully to our bright, incredibly fast homemade tomato sauce. By flash-frying the cutlets in panko before baking them beneath a heavy blanket of melted mozzarella and Parmesan, we achieve a glorious contrast between the deeply savory, bubbling cheese and the structurally sound, crispy pork beneath.

Serves: 6 | Total Time: 45 minutes till it’s ready

Ingredients

For the sauce

1 (28-ounce) can crushed tomatoes
juice of 1 lemon, about 2 tablespoons
1 tablespoon granulated sugar
½ teaspoon dry oregano
1 teaspoon kosher salt
1 teaspoon coarse black pepper

For the tenderloin

1 (1-pound) pork tenderloin
1 cup unbleached all-purpose flour
1 large egg
1 cup panko breadcrumbs

For the pork Parmesan

2 tablespoons olive oil
4 ounces mozzarella cheese, shredded, about 1 cup
4 ounces Parmesan cheese, grated, about 1 cup
2 tablespoons fresh parsley, chopped

Ingredients arranged: raw pork tenderloin medallions, a can of crushed tomatoes, a lemon, bowls of sugar and oregano, flour, an egg, panko breadcrumbs, shredded mozzarella cheese, grated Parmesan cheese, fresh parsley, olive oil, and a wooden meat mallet around a marble prep board.

Instructions

Make the sauce

Preheat your oven to 350°.
Pour the tomatoes into a saucepan over medium heat.
Stir in the lemon juice, sugar, and oregano.
Season with salt and pepper.
Reduce the heat to low and simmer the sauce while you prepare the cutlets.

Bread the pork

Slice the tenderloin into 3-inch medallions and place each medallion in between two pieces of plastic wrap. Use a mallet to flatten the medallions into thin cutlets.
Season with salt and pepper.
Place the flour into a shallow dish.
Place the egg into a separate dish and mix with 2 tablespoons water.
Place the breadcrumbs into a third dish.
Take each cutlet and dip it first into the flour (shaking off the excess), then into the egg wash, and finally into the panko breadcrumbs. Place each onto a rack.

Fry, bake, and serve

Heat olive oil in a skillet over medium-high.
Place the cutlets into the skillet. (You can do this in batches depending on the size of the skillet.) Cook until the cutlet is golden on one side, about 2 to 3 minutes. Turn the cutlet over and cook until the second side is golden, about 2 to 3 minutes more.
Transfer the cutlets to a baking dish.
Pour the sauce over the cutlets.
Top with both cheeses.
Bake until the cheese melts and the cutlets are cooked through, about 20 minutes.
Garnish with fresh parsley.

Close-up action shot of a cook's hand pouring a thick, rich red tomato sauce over crispy, golden-brown breaded pork cutlets nestled in a ceramic baking dish, before adding cheese.

The full recipe lives in the Vault

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The Heart of the Table

Pork Parmesan is a dish that wraps its arms around you. Serving a massive, bubbling baking dish straight from the oven instantly makes your guests feel deeply cared for and completely at home. It is unpretentious, incredibly generous, and exactly the kind of food you want to eat when you need a little comfort.

8 guests gathered around the table laughing, eating, and drinking red wine in a Palm Beach Estate dining room. A massive, bubbling ceramic baking dish of Pork Parmesan anchors the center of the joyful feast.

Neighborly Grace

THE PRESENTATION: Bring the bubbling, golden-brown baking dish directly to the center of the table. Serve with a large, heavy serving spoon, making sure to scoop up plenty of the rich, extra tomato sauce from the bottom of the dish to ladle over each portion.
THE POUR: The richness of the melted cheese and the acidity of the tomatoes require a versatile, medium-bodied red. A classic Chianti Classico or a bright, fruit-forward Barbera cuts through the richness beautifully without overwhelming the pork.
THE VIBE: Warm, boisterous, and deeply comforting. This is a Sunday dinner staple designed for a table filled with laughter, large appetites, and friends who aren't afraid to ask for seconds.

Chef’s Recommendations

The Green Beside It: Braised Rainbow Chard
Bread for the Sauce: Garlic Knot Rolls
The Aperitivo: Garden Sparkler
The Sweet at the End: Fresh Cherry Puff Pastry Tarts

The Estate Table

Build tonight’s menu around this dish.

✦ Set the Table

Pork Parmesan

Pork Parmesan

The full recipe lives in the Vault

The Heart of the Table

Neighborly Grace

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