This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing How to Make Pork Parmigiana | Rachael Ray

As Rach puts it, this recipe involves one of everybody's favorite four-letter words: Parm! Here, she subs pork for the classic veal or chicken, and it couldn't be more delicious. Adding grated Parmigiano cheese to the breading mixture adds lots of flavor. (And without Parmigiano cheese in the recipe, it couldn't be called Parm!) Round out the meal with a refreshing tre colore salad.


For the Pork Parmigiana:
  • 2 tablespoons EVOO
  • 1 small onion, finely chopped
  • Salt
  • 2 large cloves garlic, chopped
  • ½ cup red wine
  • 2 tablespoons tomato paste
  • ½ teaspoon red pepper flakes or ground pepperoncini
  • ½ teaspoon fennel pollen or seeds
  • 1 teaspoon dried oregano
  • One 28-ounce can crushed tomatoes
  • 4 boneless pork loin chops from widest point or boneless shoulder, 1 ¼-1 ½ inches thick
  • Fine black pepper
  • 3 large eggs
  • ½ cup milk or half-and-half
  • 1 cup breadcrumbs
  • 1 cup panko or homemade breadcrumbs
  • 1 cup finely grated Parmigiano cheese
  • 2 tablespoons fresh rosemary, finely chopped
  • Olive oil and neutral oil , such as sunflower, canola or safflower oil, for shallow frying
  • 1 firm ball of mozzarella, very thinly sliced
For the Tre Colore Salad:
  • Treviso, gem romaine and endive, chopped
  • Fennel, thinly sliced
  • Red onion, thinly sliced
  • 1 lemon
  • EVOO


Serves: 4


For the pork Parmigiana, heat EVOO in a Dutch oven or deep saucepan over medium heat, add onions and salt and cook for several minutes until onions are very soft. Add garlic and stir a minute. Deglaze with red wine and stir in tomato paste. Stir in red pepper, fennel and oregano. Add crushed tomatoes and simmer over low heat while you prepare the cutlets.

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray 5-Quart Cast Iron Casserole

Rachael Ray

Pound pork shoulder to ½ to ¾ inch thick or butterfly loin chops and pound, trimming extra fat as needed. Season pork on both sides with salt and pepper. In a shallow dish, whisk up eggs and milk or half-and-half and a pinch of salt. Combine breadcrumbs and panko or homemade crumbs in another shallow dish with cheese and rosemary. 

In a large shallow skillet or large cast-iron pan, heat ¼ inch oil (neutral oil combined with a little EVOO) over medium to medium-high heat.   

Coat cutlets in egg and breadcrumbs, shallow fry to deep golden and transfer to wire rack in a tray lined with foil and parchment, then repeat. Hold, as needed, in a very low oven (250 to 275°F).  

Preheat broiler, with rack at center. 

Arrange chops on an ovenproof tray. Ladle sauce on chops, top with mozzarella and brown under the broiler. Serve with extra sauce on top and to pass at the table.  

For the salad, combine greens, fennel and red onion in a bowl. Dress with lemon juice and EVOO. Season with salt and pepper and toss to combine.