| Total: | 30 min |
| Prep: | 10 min |
| Cook: | 20 min |
| Yield: | 6 servings |
Ingredients
- 1/3 cup plain dry bread crumbs
- 3 Tbsp. grated Parmesan cheese
- 3/4 lb. boneless pork or pork tenderloin, thinly sliced and pounded 1/4 inch thick
- 1 egg, slightly beaten
- 1 jar Bertolli® Tomato & Basil Sauce
- 8 ounces penne pasta, cooked and drained
Instructions
- Preheat oven to 425degrees.
- Combine bread crumbs and 1 tablespoon Parmesan cheese in large bowl. Dip pork in egg, then bread crumb mixture, coating well. Arrange pork on greased baking sheet. Bake, turning once, 18 minutes or until pork is done.
- Meanwhile, heat Sauce in 2-quart saucepan. To serve, spoon sauce over hot penne. Top with pork, then sprinkle with remaining 2 tablespoons cheese.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 359 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 43 g |
| Dietary Fiber | 4 g |
| Sugar | 8 g |
| Protein | 22 g |
| Cholesterol | 66 mg |
| Sodium | 573 mg |
Reviews
Easy, but just ok flavor. I used cooking spray and sprayed the tops after I flipped them and they browned up with nice color. I think it would work better with Angel hair instead of chasing noodles on a plate. Maybe light salt and pepper on the pork before breading would help.