Pork Cutlets - Non Veg

Pork Cutlets

6 pounds boneless pork loin

2 tablespoons olive oil

6 teaspoons salt

1 teaspoon black pepper

1 15-oz. can or jar of tomato sauce

2 cups dry bread crumbs

2 tablespoons sage

2 tablespoons grated lemon zest

2 cloves crushed garlic

Heat oven to 350.  Slice the pork into 16 thin cutlets.  Heat the oil in a large ovenproof skillet over medium-high heat.  Season the pork with 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Cook the pork until it's browned, about 2 minutes per side.  Spoon tomato sauce lightly over each cutlet.  In a small bowl, combine the bread crumbs, sage, lemon zest, garlic, 1 teaspoon of the salt and 1/2 teaspoon of the pepper.  Sprinkle the breadcrumb mixture evenly over the tomato sauce on each cutlet.  Roast until bubbling and browned, 10 minutes.        

PASTA RECIPES

PASTA RECIPES

Lasagna for 20-24

 

2 boxes Lasagne noodles

7 cups (56 oz) pasta sauce 

2 15-oz. containers of ricotta cheese

6 cups shredded mozarella cheese

1/2 cup grated Parmesan cheese

4 eggs, slightly beaten

2 T chopped parsley

Preheat oven to 350.  Boil noodles only about 4 minutes until barely softened.  Drain and cover with cool water to keep them from sticking together.  In a large bowl, combine ricotta, 2 cups of mozzarella, Parmesan and eggs.  Spray baking dish with cooking spray.  Spread sauce over the bottom of the baking dish.  Place noodles covering the bottom, slightly overlapping.  Drop ricotta mixture by spoonfuls over the noodles, cover lightly with sauce and sprinkle with mozzarella.  Repeat for as many layers as you can.  For top layer, omit ricotta mixture.  Cover with foil and bake for 30 minutes.  Remove foil and bake for additional 10 minutes.  Let stand 10 minutes before serving.