Pork Cutlets Parmesan



1 lb pork cutlets (or boneless pork loin chops, pounded to scant 1/2-inch thickness)
1/2 tsp fennel seeds
1/3 cup tomato sauce
1/3 cup grated Parmesan cheese
1/2 cup shredded provolone or mozzarella cheese
Extra-virgin olive oil, pepper and salt

1. Line large rimmed baking sheet with foil, then grease. Lay cutlets on sheet in single layer and brush with 1 tbsp oil. Sprinkle with ¼ tsp pepper and pinch salt; set aside.
2. In skillet, toast fennel seeds over medium heat, shaking pan, until fragrant, 2 minutes. Using mortar and pestle, crush finely (or crush using side of knife on cutting board). Stir into tomato sauce.
3. Broil cutlets until just turning golden, about 3 minutes. Turn and broil for 2 minutes. Spoon tomato sauce over cutlets and sprinkle with Parmesan, then provolone. Broil until cheese is bubbly and turning golden and cutlets are no longer pink inside, about 1 minute.

Yield: 4 servings

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