Breaded Pork Cutlets Parmesan

• 8 boneless loin slices of pork, 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 1 egg
• 2 tablespoons water
• 2 cups fresh bread crumbs
• 2 tablespoons olive oil
• 1 1/2 cups tomato sauce (see recipe)
• 8 slices mozzarella cheese
• 1/4 cup freshly grated Romano or Parmesan cheese

1. Sprinkle the pork slices with salt and pepper.
2. Put the egg and water in a shallow dish and blend thoroughly.
3. Put the bread cumbs in another shallow dish.
4. Dip the slices into the egg mixture to coat both sides, then dredge them in the bread crumbs on both sides.
5. Place the cutlets on a flat surface and tap lightly with the flat side of a heavy knife to help the bread crumbs to adhere.
6. Heat the oil in a nonstick skillet large enough to hold the pork slices in one layer.
7. Cook over medium-high heat about 5 minutes or until lightly browned.
8. Turn the slices and cook for about 5 minutes more or until browned.
9. Meanwhile, preheat the oven to 425 degrees.
10. Spoon a little tomato sauce over the bottom of a flat baking dish large enough to hold the pork slices in one layer.
11. Place the slices over the sauce and add the mozzarella slices on top.
12. Add the remaining sauce between the slices.
13. Sprinkle with the Parmesan cheese and bake until piping hot and the cheese is melted.

pork, salt, egg, water, bread crumbs, olive oil, tomato sauce, mozzarella cheese, freshly grated romano

Taken from cooking.nytimes.com/recipes/5939 (may not work)