Olivia P. from Flushing, New York sent in this lovely pork recipe to honor her family heritage. Her family hails from the Naples area of Italy. The best-known aspect of Neapolitan cooking is its rich savory dishes. This is but one of them. Buon Appetito!      

1 1/2 lbs. thin pork cutlets

2 eggs, beaten

2 cups plain dry bread crumbs

1 cup chopped sweet onion

1/2 cup vegetable oil

2 pouches of tomato sauce or paste

2 jars (7.5 oz. each) caponata

1 tsp. chopped fresh rosemary (optional)

2 cups shredded mozzarella cheese (about 8 oz.)

1. Preheat oven to 400. Evenly coat pork with eggs, then  bread crumbs; set aside.

2. In 12-inch nonstick skillet, heat oil over medium-high heat and cook pork, turning once, 4 minutes or until golden brown. Drain on paper towels, then season, if desired, with salt and pepper.

3.In 13x19-inch baking dish, spread 1 pouch sauce add pork, then top with remaining sauce and caponata.

4. Sprinkle with Rosemary and cheese.

5. Bake 15 minutes or until cheese is melted and pork is done.

Makes 6 servings.  

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