Pork Parmigiana
This Pork Parmigiana is sure to become a new family favourite! We’ve rolled fat-trimmed pork steaks into thinner escalopes and coated them in a lip-smacking Parmesan and lemon crust that you can have prepared and ready to bake in no time. The real showstopper in this dish is the Italian-style tomatoey sauce we’ve scooped on top…it pairs perfectly with a layer of melted-until-bubbling mozzarella!
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NutritionPer Serving
- Calories297
- Protein35g
- Fat8.1g
- Saturates3.9g
- Sugars7.8g
For the full list of ingredients and comprehensive instructions, please see the recipe card below. Before you scroll, there’s important stuff in the blurb!
There’s so much to love about this Pork Parmigiana recipe! It looks and tastes just as good as restaurant versions, and yet it’s so unbelievably simple to rustle up in your oven (or your air fryer by tapping here).
Before your escalopes bake, there’s no rushing the Italian-style sauce. Let it bubble away in a saucepan for at least half an hour while all those gorgeous flavours mingle.
The magic is in the garlicky, lemony Parmesan crust that we’ve made lighter by using panko breadcrumbs. Once your escalopes are crisped to golden perfection in the oven, you’ll top them off with a layer of Italian-inspired sauce and melty mozzarella.
Our top tip is to make sure you use baking paper – there’s a fair bit of gooey cheesy (and saucy!) goodness going on with this one, and it’ll make the clean-up far easier.
Plate them up with a fresh mixed salad and your go-to potato side dish for an instant midweek favourite.
What diets is this Pork Parmigiana suitable for?
This Pork Parmigiana can be made gluten-free as long as you swap out panko breadcrumbs for a suitable gluten-free alternative.
Take extra care when cooking for people with allergies and be sure to use different utensils, cookware and preparation areas.
Do you need any special ingredients to make Pork Parmigiana?
You don’t need any fancy ingredients to make this beautifully simple recipe.
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The beauty of panko breadcrumbs is that a little goes a long way!
Non-stick baking paper makes the clean-up after this recipe a doddle.
How many calories are in this Pork Parmigiana?
This Pork Parmigiana is included in our Everyday Light category because it contains just 297 calories per portion. For more delicious dishes all under 400 calories, take a look at other Everyday Light recipes!
This Pork Parmigiana recipe is ideal when following any of the larger diet plans such as Weight Watchers or counting calories.
The average woman needs around 2000kcal per day to maintain a healthy body weight, and men typically need slightly more at 2,500kcals, but you may want to reduce these if you are aiming to lose weight. You can find more information on the NHS website.
Step 1
Place the passata, garlic granules, onion granules, and oregano into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes, while you prepare the pork steaks. Stir occasionally to make sure it doesn’t catch.
Step 2
Preheat the oven to 180°C fan. Line a baking sheet with non-stick baking parchment.
Step 3
Using a rolling pin or a meat mallet, lightly bash the pork steaks, to a ½cm thick escalope.
Step 4
Mix the lemon zest, parsley, Parmesan, and panko together on a plate, and beat the egg on another plate.
Step 5
Dust the pork with the cornflour, then dip into the egg, then into the panko mix, to coat lightly. Place onto the prepared baking tray and repeat with the remaining pork.
Step 6
Spray the tops of the pork with low-calorie cooking spray and place in the centre of the oven for 20 minutes, or until the pork is cooked and the breadcrumbs are crisp.
Step 7
Taste the sauce and add sweetener and salt and pepper, if required.
Step 8
Spoon the sauce on top of the pork, then top with the sliced mozzarella. Return to the oven for 5 minutes, or until the mozzarella is melted and bubbling. Serve!
What could I serve with this Pork Parmigiana?
This Pork Parmigiana is delicious all on its own, or as part of a slimming-friendly spread with any of these Italian-inspired side dishes:
How do you know when Pork Parmigiana is cooked?
You should cook this Pork Parmigiana until the pork is cooked through and the breadcrumbs are golden.
Here in the UK, the standard advice is to cook food until it has reached 70°C and maintained that temperature for 2 minutes. This is to keep you and your family safe!
How long can you keep Pork Parmigiana in the fridge?
This recipe is best served and enjoyed immediately, so that the panko breadcrumb coating is nice and crispy.
Can I freeze Pork Parmigiana?
This recipe isn’t suitable for freezing.
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Pork Parmigiana
Try this slimming-friendly Pork Parmigiana for a crispy-coated dinner, topped with Italian-style sauce and melted-until-bubbling mozzarella!
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Prep Time
20 MINS
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Cook Time
55 MINS
- KCals 297
Instructions
- Place the passata, garlic granules, onion granules, and oregano into a saucepan. Bring to the boil, then reduce the heat and simmer for 30 minutes, while you prepare the pork steaks. Stir occasionally to make sure it doesn't catch.
- Preheat the oven to 180°C fan. Line a baking sheet with non-stick baking parchment.
- Using a rolling pin or a meat mallet, lightly bash the pork steaks, to a ½cm thick escalope.
- Mix the lemon zest, parsley, Parmesan, and panko together on a plate, and beat the egg on another plate.
- Dust the pork with the cornflour, then dip into the egg, then into the panko mix, to coat lightly. Place onto the prepared baking tray and repeat with the remaining pork.
- Spray the tops of the pork with low-calorie cooking spray and place in the centre of the oven for 20 minutes, or until the pork is cooked and the breadcrumbs are crisp.
- Taste the sauce and add sweetener and salt and pepper, if required.
- Spoon the sauce on top of the pork, then top with the sliced mozzarella. Return to the oven for 5 minutes, or until the mozzarella is melted and bubbling. Serve!
Looking for Slimming World Syns or Weight Watchers (WW) Points?
With ever-changing plans and point calculations, we have made the decision to remove WW Points from the website - referring to your individual plan or advice from your consultant is always going to give the most accurate results.
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Recipe notes
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