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Pork, Veal, Chicken or Eggplant
Parmigiana

  • 6 thin pork chops (veal, chicken or two medium eggplants can be substituted)
  • 3 eggs
  • 1 1/2 cups Cento Flavored Bread Crumbs( 8 oz jar)
  • Cento Italian Olive Oil   (8.5 fl oz bottle)
  • 4 oz mozzzarella grated cheese
  • Cento Grated Parmesan Cheese (6 oz jar)
  • Cento Marinara Sauce (24 oz bottle)
  • 1 lb Anna Linguine Pasta





Dip meat or thinly sliced eggplant (soak in cold water for ten minutes and squeeze excess water) into egg batter. Then lightly coat meat or eggplant on both sides with Cento Flavored Bread Crumbs. Fry in heated oil, turning once. Cook until golden brown (6-8 minutes).

Arrange cooked meat or eggplant in shallow baking dish or casserole dish. Cover with Cento Marinara Sauce. Sprinkle grated mozzarella cheese over top.

Heat in oven at 350° until cheese is melted.

Serve with a side dish of your favorite cut of Anna pasta covered with the remaining marinara sauce. Sprinkle with Cento Grated Parmesan Cheese. Serve immediately. Serves four to six.



 

 

 

 

 

 

 

 


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