Pork parmigiana with soft polenta

Готовим Meat Pork parmigiana with soft polenta

You will never want to eat pub fare again once you taste this homemade pork parmigiana with creamy polenta!

Lables: High protein Low carb Low fat Low kilojoule Low sugar Lower gi Fish free Peanut free Shellfish free Tree nut free
  1. Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place 1 schnitzel between 2 pieces of plastic wrap. Pound meat with the flat side of a meat mallet or a rolling pin until about 4mm thick. Repeat with remaining pork. Place breadcrumbs and flour on 2 plates. Whisk milk and eggs in a bowl.
  2. Dip 1 schnitzel in flour. Shake off excess. Dip in egg mixture, then in breadcrumbs. Place on tray. Repeat with remaining pork, flour, egg and breadcrumbs. Spray pork with oil. Bake for 6-8 minutes. Turn and cook for 5 minutes or until golden.
  3. Preheat grill on high. Spoon 2 tablespoons of sauce over each schnitzel. Sprinkle cheese over. Grill for 2-3 minutes or until golden. Serve with polenta and rocket.

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4 x 125g pork schnitzels
70g panko breadcrumbs
100g plain flour, seasoned
60ml milk
2 eggs
Olive oil spray
160ml napoletana pasta sauce
40g coarsely grated reduced-fat pizza cheese
Cooked polenta, to serve
Rocket leaves, to serve

Adv

Autors
Preparation time
20
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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