Pork Cutlet Parmesan
Ingredients
- 2 small pork tenderloins (about 1 ¾ pounds total), each cut crosswise into 4 pieces, room temperature
- Kosher salt and freshly ground pepper
- ¾ cup unbleached all-purpose flour
- 3 large eggs
- 2 ½ cups panko breadcrumbs
- 2 teaspoons dried oregano
- Extra-virgin olive oil, for frying
- 1 ounce Parmigiano-Reggiano, grated (¼ cup), plus more for serving
- 1 ½ cups All-Purpose Tomato Sauce , plus more, warmed, for serving
- 4 ounces low-moisture mozzarella, shredded (1 cup)
- Fresh basil leaves, sliced if large, for serving
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