Not only did Maurice Leo compete, she won the "Final Fork" cooking challenge. Congrats Mo!
The complete recipe is listed below:
pork tenderloin, sliced thin and pounded
flour, for coating
handful Italian parsley
1 cup grated Parmigiano-Reggiano, divided
garlic cloves, minced
oil or canola oil, for frying
ball fresh mozzarella, sliced
cup Italian tomato sauce
cutlets in Wondra mixed with salt and pepper.
eggs in a shallow dish with a splash of water. Dip cutlets in egg wash
cutlets in breadcrumbs mixed with parsley, half the cheese, salt, pepper and
oil in a nonstick skillet over medium-high heat. Add cutlets and quickly fry
cutlets until golden brown. Remove and drain on a paper towel-lined plate.
some tomato sauce to the frying pan. Add cooked cutlets back to the pan and top
with a little grated parm, additional sauce and a slice of mozzarella. Cover
pan to melt cheese.
cutlets on slider rolls.