Pork Cutlet Parmigiana (Can Sub Chicken) - cooking recipe

Ingredients

3 tablespoons flour
1 teaspoon lemon zest (optional)
salt and black pepper
2 eggs
3 tablespoons water
1/2 cup finely Italian breadcrumbs
1/3 cup grated parmesan cheese
1/2 teaspoon dried basil
4 (1 lb) boneless pork cutlets or (1 lb) boneless chicken cutlets, pounded thin
3 tablespoons vegetable oil plus 1 tablespoon butter
1 1/4 cups tomato sauce
1 teaspoon brown sugar, to taste
1 teaspoon dried onion flakes
1/2 teaspoon dried oregano, divided
1/2 teaspoon additional dried basil
1 teaspoon minced garlic or 1/2 teaspoon garlic powder, to taste
4 slices mozzarella cheese or 4 slices provolone cheese
freshly grated parmesan cheese

Preparation

Preheat oven to 375 degrees F; lightly grease a 13x9x2-inch baking dish.
In a shallow dish, combine the flour, salt, and pepper and optional lemon zest if using; set aside.
In a separate bowl, beat together the eggs; set aside.
In a third dish, combine the breadcrumbs, Parmesan and basil; stir well.
Lightly season cutlets with salt and pepper. Remember there's additional salt in the flour mixture. Dredge both sides of each steak in the flour mixture, then dip into the eggs and finish by coating each cutlet in the breadcrumbs, gently patting the coating onto the meat.
Heat a large skillet over medium high heat, add the oil and butter. Saute the coated cutlets until browned, about 3-4 minutes per side.
Place the browned steaks in the prepared baking dish and bake uncovered at 375 degrees F for 25 minutes.
In the meantiime, combine the tomato sauce, brown sugar, onion, half of the oregano, remaining basil and garlic.
Spoon tomato mixture over the steaks and return them to the oven to bake for an additional 10 minutes.
Top each steak with a generous slice of mozzarella or provolone, sprinkle with the freshly grated Parmesan and sprinkle with the remaining oregano.
Bake for about 3-5 minutes until cheese is melted.