INGREDIENTS
2
lbs Porkchops, boneless thin cut
1
Egg
1 cup
Marinara sauce, jarred
1
Pasta, Cooked
1/4 cup
All-purpose flour
1/2 tsp
Black pepper, freshly ground
4 tsp
Emeril's original essence or emeril's essence creole seasoning
1 tsp
Salt
1/2 cup
Olive oil
1 cup
Bread crumbs, fine dry unseasoned
2 tbsp
Milk
2 cups
Mozzarella cheese, grated
1/2 cup
Parmigiano-reggiano cheese