PORK PARMIGIANA SLIDERS
1 pork tenderloin, sliced thin and pounded
Salt and pepper
Breadcrumbs (plain or Italian Seasoned)
Parsley and/or Fresh Basil
About 1 cup grated Parmigiano-Reggiano, divided
2 garlic cloves, minced
Olive oil or canola oil, for frying
1 ball fresh mozzarella, sliced (or a cup of shredded mozzarella if you are lazy like me)
1 cup tomato sauce (or spaghetti sauce)
Warning: This recipe calls for lots of hand/raw meat contact...
Cut the pork tenderloin into slices about 1 inch thick and pound. I cut my tenderloin into ten patties, placed them in a big freezer plastic bag and pounded them with the can of tomato sauce, because that is how Pioneer Woman taught me to do it. I don't have one of those meat tenderizer thingamabobs...
Dip pork patties into flour mixed with a little salt and pepper. Beat eggs in a shallow dish with a splash of water. Dip cutlets in egg wash. Dredge cutlets in breadcrumbs mixed with parsley and/or basil, half the parmigiana cheese, salt, pepper and garlic. (I added basil to this recipe, because Mr. Basil, my fresh basil plant now sits on my kitchen window sill and I couldn't resist using my fresh herbs for the first time. I think it was a good decision!) To complete the dipping process, I got my three bowls (flour, egg, and crumbs) lined up in row with a plate at the end, so I could dip, dip, dip and place each breaded pork patty on the plate when I was finished. It worked really well.
|Introducing: Mr. Basil!|
|My fingers after the dipping process. Gross! But I'm okay with it.|
|Ready to fry!|
Heat oil in a nonstick skillet over medium-high heat. Add patties and fry each side until golden brown. I found it took 3-5 minutes per side. Remove and drain on a paper towel-lined plate.
|Meanwhile I toasted the buns...for fun.|
Add some tomato sauce to the frying pan. If you are lazy, you can use a half a jar of spaghetti sauce. I used a can of plain tomato sauce and stirred about a tablespoon of Italian seasoning and two shakes of garlic powder into it. Add cooked cutlets back to the pan and top with a little grated parm and a slice (or grated) mozzarella. Turn off heat, but leave pan covered on the stove for a few minutes to melt the cheese.
Serve on Slider rolls and voila!