Pork Cutlets Parmigiana Recipe (2024)

If making this ahead of time, should you keep the cutlets separate from the prepared sauce and assemble just before going in the oven so they don't get soggy? Or will they lose their crispness either way?

When our kids were little, on Friday nights we used to bake them a pizza, set them up in front of the Muppet Show (yay, PBS!), and fix ourselves a "Friday Night Dinner" out of Pierre Franey's 60-min. gourmet recipes. We think it saved our marriage! I never tried this recipe, but I will now.

Yes, you can substitute boneless, skinless chicken breasts. Slice them horizontally, use a mallet or whatever to pound them thin. I also dip them in flour and shake off the excess to give them a thin coating before dipping them into the egg wash. It makes everything adhere better. Good luck!

I cook the cutlets and put them on a cooling rack (the one I use for cookies). I keep them on this until I finish cooking the meat and until I assemble and cook the cutlets with sauce. I use Panko bread crumbs and the cutlets stay crispy. I also dredge in flour before the egg as John suggested.

Memories of my northern NJ childhood.... can also do this with chicken, eggplant, zucchini... riff all over the place. Tradition says first dust with flour, then egg, then seasoned breadcrumbs, if you wanna be old school. I use Panko Italian flavored bread crumbs these days -- very satisfying crunch!

I made this dish (with the "dreaded" cumin) and it was absolutely delicious! I added a little crushed red pepper to the sauce. YUM!

Sounds like I could make this recipe using thin cut boneless pork chops. Might save a step

It is truly amazing when reading all the comments on all the recipes listed on the NY Times. What is surprising is, how can Meridith find this recipe to be "so blah", and the rest of the world's comments are truly delicious. Sounds like someone in particular may not have followed the recipe, or better yet don't know how to boil water.
Really not sure if some of the comments not only in the NY Times Recipes and other's are merely "Bots"

Use more onion (up to half of one) and deglaze tomato sauce with balsamic vinegar or red wine. Flour pork cutlets before egg wash and panko.

I found this recipe to be so "blah." Absolutely unexciting and not worth the effort.

I, also, left out the cumin. Being Hispanic, I wanted an italian dish to cook and cumin to me gives it a latin flare. Delicious without the cumin!

This recipe first appeared in April, 1975 in the Times. I have it on pg. 163 of Craig Claiborne's Favorites, series II. Great collection of recipes, btw.

Turkey cutlets are great prepared like this. Enjoy!

Yes, cumin did seem strange for this recipe, but it worked. I thought it came out delicious! I found I needed a bit more tomato sauce. I loved the addition of fresh bread crumbs instead of dry ones, it made it much more flavorful. Otherwise I made the recipe exactly as stated with pork cutlets, and this is defiantly a keeper. My husband loved it as did I.

I made this exactly as directed, on Super Bowl Sunday for my husband and I. It was fabulous!! He said "Oh honey this is great, thank you for not bringing us a box of wings!!"

A wonderful way to use pork loin. I made 8 cutlets per directions but found 1 per person instead of 2 ample. I served it them over spaghetti with the sauce. I had to use all dried herbs and garlic powder. A true find! Delicious!

Prepared this recipe twice. First time used jarred Rao's Marinara and prepared the pounded cutlets according to directions, used panko vs bread crumbs. Came out great. Used the suggestion to dredge in flour first.Second time a day ago, followed the sauce recipe. Prepared cutlets same way, but the sauce came out a little bland. Should have added some red-pepper flakes or something. I cook from these recipes almost every day, but next time I'll do what I did on my first attempt.

Very tasty.Would preheat oven before frying cutlets.

Very nice, whole family loves it. A wine suggestion?

I used chiken breasts and pounded them within an inch of their lives. Delicious chicken parmy maaate!

Took me less than an hour total, even had time to wash/clean up pans/bowl while it was in the oven. Subbed shredded mozzarella for fresh as it was all I had on hand, and instead of dried (or fresh) rosemary, which I don’t like, I used 1/2 teaspoon dried thyme. Very flavorful sauce. Will make again the same way!

I made this dish the other night and followed the directions. (Isn’t that the point!?). Sometimes using new spices like cumin and fresh Rosemary seem odd ....but it was absolutely genius, and my family LOVED this new take on parmigiana. I’ve been trying to expand my repertoire of pork dishes...(the other white meat) and this one is a winner!

Changed some to my taste. Sauce included 28 oz diced tomatoes, lots more garlic, red pepper flakes. Reduced with 1/4 cup of white wine. Simmered till thick. Puréed with hand blender. Added 1/4 cup fresh basil in chiffonade. Pork: used 1# pork tenderloin, sliced into eighths, pounded flat (8 cutlets) omitted cumin, dredged in seasoned flour, then egg wash, and Panko. Browned in butter and evoo for browning. Other than that (lol) followed it to a T. Will add lemon zest to panko next time. Yum

I found that I needed more breadcrumbs, and I had to spice up the tomato sauce with red pepper flakes, balsamic, and fish sauce - but everyone cleaned their plates. I’ll be making this again

Hmph! I doubled this since I had a bunch of leftover pork to finish. It's delicious, but if I ever were to make it again I would make the components separately and just dip the deliciously crispy fried pork into the tomato sauce--why go to all the trouble to crisp things up nicely, only to then soak them in a sauce and lose that crisp?

If you happen to have another sauce on hand (I had the Marcella Hazan sauce) just use 2.5-3 cups. Three layers in my pan was fine, although less mozzarella per cutlet.

Made this tonight and kept the cutlets separate from the sauce until plating. Came out great and the family loved it. Served with penne and roasted Brussels sprouts.

I was able to find 2 oz precut slices at WholeFoods made cooking so much quicker and easier. The picky eaters in my family devoured this. 20/10 will make again.

Prepare thick slices of eggplant to place each medallion of pork on top of to delay the cutlets from getting soggy and limit the sauce. Finish off the dish before serving with additional sauce.

This was excellent! In fact both my wife and I said we enjoyed this a lot more than the chicken version. One thing I did do differently was fix Julia Moskin's recipe for marinara sauce to use in this recipe. Fresh mozzarella is absolutely essential is this. Thanks Mr. Franey