Breaded Pork Cutlets
with Red Sauce


Cutlets With Love

Breaded pork cutlets are delicious by themselves, but when baked with potatoes, peas and red sauce, it takes it to a whole different level.

It's funny when I think about when I was younger my mother made this dish originally with veal cutlets until the price got to high and she switched to pork. I've been making it with the pork ever since and it's just as delicious.

You could try it with the veal just the same, even though I think it's much tastier using the pork anyway.

For this recipe you can use your own sauce or my recipe. Either way you go I'm sure you'll enjoy this one.


  • 6 to 8 pieces of pork cutlets
  • 2 large eggs
  • 1/4 cup of milk
  • 1 cup of seasoned Italian bread crumbs
  • 5 medium sized white potatoes cut peeled and cut into large chunks
  • 1 can of sweet peas
  • salt and fresh ground black pepper to taste.
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of water
  • Around 2 cups of your favorite spaghetti sauce


  • Mix egg and milk together in a dish.
  • Place bread crumbs in another dish.
  • Dip cutlets into the egg mixture the the bread crumbs.
  • Set aside and refrigerate for about a half hour.
  • In a large skillet heat oil and fry cutlets just until they are browned on both sides.
  • Drain cutlets on a paper towel.
  • Place pork cutlets in a roasting pan and add potatoes, peas and sauce with around 1/4 cup of water.
  • Cover and bake at 350 degrees for about an hour and fifteen minutes until meat if tender. Watch to see that the sauce is not burning or drying out. If so just add a little more water.

    Don't worry about the garlic that should already be added in the sauce. Serve with Italian bread.

    For a sauce recipe see my Spaghetti with Marinara page

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