Spicy Pork Parmesan Cutlets

1 lb. pork tenderloin, trimmed
2 tbsp. flour
3/4 tsp. salt, divided
1/8 tsp. white pepper
2 tsp. olive oil, divided
1 cup vertically sliced onion
3 garlic cloves, thinly sliced
1 cup tomato-and-basil pasta sauce
1/4 tsp. crushed red pepper
3 tbsp. chopped fresh basil
2 tbsp. grated Parmesan cheese

Cut pork crosswise into 12 pieces. Place each piece between 2 sheets of heavy-
duty plastic wrap; pound to ¼" thickness using a meat mallet or small heavy
skillet. Combine flour, 1/2 tsp. salt, and pepper in a shallow dish.
Dredge pork in flour mixture. Heat 1 tsp. oil in a large nonstick skillet
over medium-high heat. Add half of pork; cook 2 minutes on each side or
until browned. Remove pork from pan. Repeat with remaining oil and
remaining pork.

Coat pan with cooking spray. Add onion and remaining salt; sauté 2 minutes. Add
garlic; sauté 5 minutes or until onions are golden brown. Stir in sauce and
red pepper; cook 30 seconds. Remove from heat; stir in basil.

Place pork on a jelly-roll pan coated with cooking spray. Top each piece with
pasta sauce mixture and cheese. Bake at 450° for 5 minutes or until pork is
done and cheese is melted.

4 servings