- 1 pork tenderloin (1 pound)
- 1/2 cup all-purpose flour
- 2 eggs
- 1 cup dry bread crumbs
- 1/4 cup fresh flat-leaf parsley
- 1 3/4 teaspoons kosher salt
- 1/2 teaspoon black pepper
- 7 tablespoons olive oil
- 8 Roma (plum) tomatoes, cut in wedges
- 2 tablespoons balsamic vinegar
- 1 head romaine lettuce
- Slice the tenderloin into 8 pieces and pound until they’re ¼ inch thick.
- Place the flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.
- Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.
- In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons of the oil for second batch. Transfer to plates.
- Wipe out the skillet. Heat 1 teaspoon oil over medium-high heat. Add the tomatoes, vinegar, and remaining salt and pepper. Cook for 7 minutes; cool 5 minutes.
- Divide the lettuce among plates. Thinly slice the cutlets and place atop lettuce. Puree the tomato mixture and remaining oil until chunky. Spoon over pork.