Easy Pork Parmigiana
Source: Linda H. Sutton; Winston-Salem, North Carolina
Makes 4 servings

1 large egg
1 tbsp water
2 tbsp freshly grated Parmesan cheese
1/3 cup Italian-seasoned breadcrumbs
4 slices pork tenderloin (1 1/4-inches thick, about 8 ounces)
2 tbsp vegetable oil
1 cup spaghetti sauce, commercial or homemade
1/2 cup shredded mozzarella cheese (2 ounces)

Combine egg and water; set aside. Combine the Parmesan cheese and breadcrumbs; set aside.

Place each slice of pork between two sheets of heavy-duty plastic wrap and flatten to 1/4-inch thickness using a meat mallet or rolling pin.

Dip each piece in the egg mixture and dredge in the breadcrumb mixture.

Cook the pork slices in the vegetable oil in a large skillet over medium heat just until browned, turning once.

Arrange the slices in an 8-inch square baking dish and cover with the spaghetti sauce.

Bake at 350F for 25 minutes, then top with the shredded mozzarella cheese and bake for an additional 5 minutes.