Not only did Maurice Leo compete, she won the "Final Fork" cooking challenge. Congrats Mo!
The complete recipe is listed below:
Ingredients
- · 1 pork tenderloin, sliced thin and pounded
- · Salt and pepper
- · Wondra flour, for coating
- · 2 eggs
- · Plain breadcrumbs
- · A handful Italian parsley
- · About 1 cup grated Parmigiano-Reggiano, divided
- · 2 garlic cloves, minced
- · Olive oil or canola oil, for frying
- · 1 ball fresh mozzarella, sliced
- · 1 cup Italian tomato sauce
- · Slider rolls
Preparation
Dip
cutlets in Wondra mixed with salt and pepper.
Beat
eggs in a shallow dish with a splash of water. Dip cutlets in egg wash
Dredge
cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and
garlic.
Heat
oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry
cutlets until golden brown. Remove and drain on a paper towel-lined plate.
Add
some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top
with a little grated parm, additional sauce and a slice of mozzarella. Cover
pan to melt cheese.
Serve
cutlets on slider rolls.

Join Ryan Pensy, Brandon Mellor, Layne Herdt and Scott Kotick for the latest edition of the Doak Insider Podcast.
Doak Insider Podcast - March 31st


