-
1
Pound each slice of pork on a flat surface with a meat pounder or a mallet.
-
2
(Properly pounded slices will look like veal scallopini.)
-
3
Place the egg, water, cumin, rosemary and salt and pepper in a mixing bowl, and beat well.
-
4
Place the bread crumbs on a flat dish.
-
5
Dip the pork slices in the egg mixture to coat and then dip in the bread crumbs.
-
6
Pat lightly with the flat side of a kitchen knife to help the crumbs to adhere.
-
7
Meanwhile, heat the olive oil in a saucepan and add the garlic and onions.
-
8
Cook, stirring for one minute; do not brown.
-
9
Add the tomatoes, oregano, salt and pepper to taste.
-
10
Bring to a boil and simmer for 5 minutes.
-
11
In a large nonstick skillet over medium heat, add 2 tablespoons of vegetable oil and place as many cutlets as possible in one layer.
-
12
When the slices are golden brown on one side, about 3 minutes, cook on the other side for 3 minutes.
-
13
As the pieces are done, transfer them to a heated platter.
-
14
Add more oil, if necessary, to the skillet, and continue cooking the rest of the slices in the same manner.
-
15
Preheat oven to 400 degrees.
-
16
In a baking dish large enough to hold the cutlets in one layer, spoon a little sauce over the bottom, add the cutlets, spoon more tomato sauce on top and cover each cutlet with mozzarella cheese.
-
17
Add the remaining sauce.
-
18
Sprinkle the Parmesan cheese over the dish and bake until piping hot and cheese is melted, about 10 minutes.
