Pork Parmigiano With Eggplant Caponata & Rosemary

• 1-1/2 lbs. thin pork cutlets
• 2 eggs, beaten
• 2 cups plain dry bread crumbs
• 1/2 cup vegetable oil
• 2 pouches Bertolli(R) Premium Sun Ripened Tomato and Olive Pasta Sauce, divided
• 2 jars (7.5 oz. ea.) caponata
• 1 tsp. chopped fresh rosemary (optional)
• 2 cups shredded mozzarella cheese (about 8 oz.)

1. Preheat oven to 400u0b0. Evenly coat pork with eggs, then bread crumbs; set aside.
2. In 12-inch nonstick skillet, heat oil over medium-high heat and cook pork, turning once, 4 minutes or until golden brown. Drain on paper towels, then season, if desired, with salt and pepper.
3. In 13 x 9-inch baking dish, spread 1 pouch Sauce. Add pork, then top with remaining Sauce and caponata. Sprinkle with rosemary and cheese. Bake 15 minutes or until cheese is melted and pork is done.

thin pork cutlets, eggs, bread crumbs, vegetable oil, pouches, caponata, fresh rosemary, mozzarella cheese

Taken from www.epicurious.com/recipes/member/views/pork-parmigiano-with-eggplant-caponata-rosemary-1270443 (may not work)