Health & Nutrition | Recipes | Pork Parmigiana | Eumom - 0 views
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Eumom Louise on 13 Jul 111) Preheat Oven to 180C. 2) Batten medallions into thin escallops 3) Mix the parmesan cheese with the beaten eggs 4) Dip the escalopes into the eggs mixture then dust with bread crumbs 5) Fry the escalopes in a non stick pan until golden brown 6) Ladle 1 or 2 spoonfuls of ragu sauce on top of each escalope and top with mozzeralla 7) Bake until cheese is melted.