Cooking Instructions:

1. Sprinkle pork scallopine on both sides with salt and pepper.
2. Place flour in one shallow dish. In a second shallow dish, whisk egg with 3 tbsp (45 mL) of water. In a third shallow dish, combine breadcrumbs, 2 tbsp (30 mL) of the parmesan cheese, and oregano.
3. Dredge each scallopine in flour, then into egg, letting excess drip off. Coat evenly with breadcrumb mixture and place on a parchment paper lined baking sheet. Repeat with remaining scallopine. (Make-ahead: Cover and refrigerate for up to 4 hours.)
4. In a large non-stick skillet, heat half of the oil over medium-high heat. Cook scallopine in batches and turning for about 3 minutes or until light golden, adding more oil as necessary. Place on parchment paper lined baking sheet. (Make-ahead: Cover and refrigerate for up to 3 days or freeze for up to 2 weeks.)
5. Preheat oven to 350ºF (180ºC).
6. Spread each scallopine with sauce and sprinkle with mozzarella and remaining parmesan cheese. Bake for about 10 minutes or until cheese is melted.

Tip: Thinly slice pork butt roast or pork loin roast into cutlets. Alternatively, you can use fast fry pork chops and pound them thinner with a meat mallet.