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How to make Pork parmigiana with soft polenta

Yield = 4
Prep time: 0:20
Cook time: 0:15
Total time: 0:35

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

Method

  • Step 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.
  • Step 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.
  • Step 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.