Pork ‘Parm’ with Polenta and Marinara Sauce
This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit RachaelRayShow.com.
- 8 thin, boneless pork loin chops (about 2 pounds total), trimmed
- Salt and pepper
- About 1 1/2 cups flour
- 4 large eggs
- About 1 1/2 freshly grated Parm, divided
- 1 cup panko
- 1 cup plain dried breadcrumbs
- 1 teaspoon fennel pollen or ground fennel
- 1 tablespoon olive oil, plus more for shallow frying
- 3 tablespoons butter, divided
- 2 large cloves garlic, crushed
- 1 teaspoon crushed red pepper
- 1 tablespoon tomato paste
- 1/2 cup Italian red wine, such as Chianti
- 3 cups chicken stock, divided
- 1 28-ounce can crushed tomatoes
- A handful fresh basil leaves, torn
- 1 tablespoon fresh oregano leaves, chopped or 1 teaspoon dried oregano, lightly crushed
- 1 cup milk
- 3/4 cup instant polenta
- A few grates nutmeg
Place the pork chops between sheets of plastic wrap. Using a meat mallet, pound them to 1/8-inch thick. Season with salt and pepper. Set up a breading station: Place the flour in a shallow dish, beat the eggs with a splash of water in another and mix 1 cup grated cheese, the panko, breadcrumbs, fennel pollen, some salt and pepper in the third.
Add the garlic and crushed red pepper to the pan. Cook, stirring often, until aromatic, about 2 minutes. Mix in the tomato paste. Stir in the wine, then 1 cup stock. Add the tomatoes and herbs; season with salt. Simmer, stirring often, until the sauce thickens, 12-15 minutes.
In a large, 12- to 14-inch skillet placed over a large burner, heat about 1/4 inch oil over medium to medium-high. Working in batches, coat the cutlets first in the flour, then the egg, then the breadcrumbs, pressing to adhere.
Fry until browned and cooked through, about 3 minutes per side. Place on a wire rack set inside a baking sheet; cover with foil and keep warm.
In a large saucepan, bring the remaining 2 cups stock and the milk to a low boil. Gradually whisk in the polenta. Cook, whisking often, until thick, 2-3 minutes. Add the nutmeg; season with salt and pepper. Stir in the remaining 2 tablespoons butter and the remaining 1/2 cup Parm.
To serve, spoon a puddle of polenta on one side of each plate then shingle 2 cutlets onto the plates with the bottom cutlet on top of the polenta. Top the pork with a few spoonfuls of marinara.