Zesty Pork Cutlets with Fire-Roasted Bucatini

1. Prep the pork: Set up a breading station. One bowl with flour, one with eggs beaten together with the Zesty Italian packet, and one with the Panko breadcrumbs.
2. Bread it: Dredge each pork chop in flour first (this helps it stick!), then dip in the egg mix, and finally coat with Panko.
3. Bake: Place breaded cutlets on a wire rack over a sheet pan. Bake at 400°F for 20–25 minutes, until crispy and golden.
4. Cook the bucatini: In a large pot, combine fire-roasted tomatoes, butter, and chicken broth. Bring to a boil, then add the bucatini. Cook uncovered, stirring occasionally, until the pasta is tender and the liquid is mostly absorbed.
5. Finish the sauce: Stir in Parmesan cheese until creamy.
6. Plate it up: Slice the crispy pork cutlets and serve them on top of the bucatini. Garnish with fresh parsley.