Pork parmigiana with soft polenta

Step 1

Preheat oven to 220°C. Line a baking tray with non-stick baking paper. Place 1 schnitzel between 2 pieces of plastic wrap. Pound meat with the flat side of a meat mallet or a rolling pin until about 4mm thick. Repeat with remaining pork. Place breadcrumbs and flour on 2 plates. Whisk milk and eggs in a bowl.

Step 2

Dip 1 schnitzel in flour. Shake off excess. Dip in egg mixture, then in breadcrumbs. Place on tray. Repeat with remaining pork, flour, egg and breadcrumbs. Spray pork with oil. Bake for 6-8 minutes. Turn and cook for 5 minutes or until golden.

Step 3

Preheat grill on high. Spoon 2 tablespoons of sauce over each schnitzel. Sprinkle cheese over. Grill for 2-3 minutes or until golden. Serve with polenta and rocket.