Pork Cutlets with Sweet and Spicy Pepper Sauce

Crack eggs into a shallow bowl and whisk. Place seasoned breadcrumbs in another shallow bowl.

Dip each pork cutlet first in the egg wash, then press firmly into the breadcrumbs to coat both sides.

Heat avocado oil in a large skillet over medium-high heat. Carefully add the breaded cutlets and fry until the edges are golden brown, about 2-3 minutes per side.

Flip the cutlets and continue frying until golden brown and cooked through. Remove from the pan and set aside.

In a clean skillet over medium heat, add olive oil and butter. Once the butter is melted, add the thinly sliced garlic and sauté until fragrant.

Stir in the hot pepper sauce, followed by the marinara sauce.

Deglaze the pan with white wine, then add the chicken broth. Bring the sauce to a simmer.

Add the sliced roasted red peppers and a splash of their juice to the sauce. Stir to combine.

Arrange the fried pork cutlets in a single layer in a baking dish.

Top each cutlet with slices of fresh mozzarella.

Pour the pepper sauce evenly over the cutlets.

Garnish with fresh chopped parsley.

Cover the dish and bake for 15 minutes. Then, uncover and bake for an additional 15 minutes until the cheese is melted and bubbly.