Recipe: Pork Cutlet and Pasta Parmesan

PORK CUTLET AND PASTA PARMESAN

3/4 lb. pork tenderloin*
1/3 cup fine dry bread crumbs
3 Tbsp. grated Parmesan cheese, divided use
1 egg, lightly beaten (or egg substitute equivalent)
3 cups (8 oz.) rotini (spiral-shaped pasta), uncooked
1 (26 oz.) jar Ragu Light Tomato and Basil Pasta Sauce

Preheat oven to 425 degrees F. Spray baking pan with vegetable cooking spray.

Cut meat into six equal slices; turn on end. With meat mallet, pound to 1/4-inch thickness; set aside.

Stir together bread crumbs and 1 tablespoon Parmesan cheese. Dip meat in egg on both sides, then crumb mixture. Place meat in prepared baking pan.

Bake 10 minutes on each side, or until meat is done.

Meanwhile, cook pasta according to package directions; drain.

TO SERVE:
Heat pasta sauce; spoon three-fourths pasta sauce over pasta. Top with pork cutlets; spoon remaining pasta sauce over pork. Sprinkle with remaining cheese.

*Or substitute 3/4 lb. boneless pork chops, thinly sliced, omitting cutting into slices step.

Makes 6 servings
Source: Ragu