Parmesan  Pork  Cutlet  with  Neapolitan  Linguine

Neapolitan Linguine

• ½ package O Sole Mio Rainbow Linguine Nests (700 g)
• 1 jar of O Sole Mio Tomato Basil Sauce (500 ml)

Parmesan Pork Cutlet

• 900 g pork loin or pork loin chops
• 30 ml (2 tbsp) olive oil
• 30 g (½ cup) breadcrumbs
• 2.5 ml (½ tsp) dried thyme
• 2.5 ml (½ tsp) dried rosemary
• Salt and pepper, to taste
• 30 g (¼ cup) all-purpose flour
• 1 egg, beaten
• 30 g (⅓ cup) grated Parmesan
• 105 g (1 cup) shredded mozzarella

Neapolitan Linguine

1. Bring to a boil and cook for 4 minutes.
2. Drain the pasta and add it to the hot sauce.
3. Stir until the pasta is well coated.

 Escalopes de porc au parmesan

1. Trim excess fat from the pork loin and cut it into ¼-inch-thick slices.
2. Preheat the oven to 400°F.
3. Heat the olive oil in a 10-inch skillet over medium heat. Mix the herbs with the breadcrumbs. Season the pork with salt and pepper. Dredge each cutlet in flour, shaking off the excess, dip into the egg to coat, then coat with the seasoned breadcrumbs. Place in the skillet and fry until golden. Transfer to a paper towel–lined plate to drain excess oil. Meanwhile, heat the sauce in a small saucepan.
4. Spread a small amount of hot sauce on a baking sheet. Place the fried pork on top of the sauce. Sprinkle with Parmesan and top with mozzarella. Place the baking sheet in the preheated oven and broil for 1 minute, or until the cheese is nicely browned.