Pork Cutlets Parmigiana

http://cooking.nytimes.com/r…/12080-pork-cutlets-parmigiana…

Pork Cutlets Parmigiana Recipe

This Italian-American comfort food recipe came to The Times in 1993 in one of Pierre Franey's beloved “60-Minute Gourmet” columns His version of the classic casserole calls for slices of pork loin, a “lean, moist and versatile” option, Mr…

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