Ingredients
1-1/2 lbs. thin pork cutlets
2 eggs, beaten
2 cups plain dry bread crumbs
1/2 cup vegetable oil
2 pouches Bertolli® Premium Sun Ripened Tomato and Olive Pasta Sauce, divided
2 jars (7.5 oz. ea.) caponata
1 tsp. chopped fresh rosemary (optional)
2 cups shredded mozzarella cheese (about 8 oz.)
Preparation
Preheat oven to 400°. Evenly coat pork with eggs, then bread crumbs; set aside.
In 12-inch nonstick skillet, heat oil over medium-high heat and cook pork, turning once, 4 minutes or until golden brown. Drain on paper towels, then season, if desired, with salt and pepper.
In 13 x 9-inch baking dish, spread 1 pouch Sauce. Add pork, then top with remaining Sauce and caponata. Sprinkle with rosemary and cheese. Bake 15 minutes or until cheese is melted and pork is done.
