- 4 slices of pork loin, about 8 to 10 ounces each, ¾-inch thick
- Kosher salt
- Freshly ground pepper
- All-purpose flour for dredging
- 1 cup fine dried breadcrumbs
- 2 large eggs
- Vegetable oil, for pan-frying
- Amatriciana Sauce (make the sauce just as you do for this pasta recipe)
- Preheat the oven to 400 degrees F.
- Make your Amatriciana sauce if you have not prepared it prior.
- Season the pork loin with salt and pepper.
- Place your breadcrumbs in a small bowl or flat container, or on a sheet of wax paper.
- Place your flour in a separate small bowl or flat container, or on a sheet of wax pepper.
- Beat the eggs in a wide, shallow bowl until thoroughly blended.
- Dredge the pork loin pieces in flour to coat them lightly, and tap off any excess. Dip them in the beaten egg, letting the excess drip back into the bowl.
- Transfer the pork pieces to the breadcrumbs and coat both sides thoroughly. Pat them gently to make sure the breadcrumbs adhere to the pork.
- Heat ½ inch of the vegetable oil in a large skillet over medium heat heat. If you toss in a small pinch of flour and breadcrumbs and it sizzles, the oil is ready. Lay the pieces of pork into the oil and fry, turning once, until golden on both sides, about 4 minutes on each side.
- Transfer to a baking sheet and bake in the oven for 5-7 minutes, or until no trace of pink remains in the pork.
- Remove the pork from the oven. If they look a little oily, drain them briefly on paper towels. Spoon the Amatriciana sauce on four plates and serve the pork on top.
Chef it Up: Slice a medium sized onion and add to a small bowl. Add 1 cup of white balsamic vinegar, 1/2 cup water, and 1 teaspoon of salt. Marinate for at least two hours. (You can also refrigerate and leave for up to two weeks). Serve as the “onion” ingredient in your amatriciana sauce by adding a few to the dish as you see in this photo and spooning a little amatriciana sauce inside the pickled onions.