Pork Cutlets With Crisp Romaine Salad

romaine-salad
Photo by  Anna Williams
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 491 calories
    • Calories 46 calories from fat
    • Fat 25 g
    • Sat Fat 2 g
    • Cholesterol 127 mg
    • Sodium 720 mg
    • Protein 32 g
    • Carbohydrate 37 g
    • Sugar 9 g
    • Fiber 6 g

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.

Ingredients

  1. Check 1 pork tenderloin (1 pound)
  2. Check 1/2 cup all-purpose flour
  3. Check 2 eggs
  4. Check 1 cup dry bread crumbs
  5. Check 1/4 cup fresh flat-leaf parsley
  6. Check 1 3/4 teaspoons kosher salt
  7. Check 1/2 teaspoon black pepper
  8. Check 7 tablespoons olive oil
  9. Check 8 Roma (plum) tomatoes, cut in wedges
  10. Check 2 tablespoons balsamic vinegar
  11. Check 1 head romaine lettuce

Directions

  1. Slice the tenderloin into 8 pieces and pound until they’re ¼ inch thick.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.