Pork Cutlets With Pan-Roasted Tomatoes

Pork Cutlets With Pan-Roasted Tomatoes
Anna Williams
Serves 4
preparation
20
minutes
cooking
40
minutes

Ingredients

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, chopped
2 1/2
teaspoons
kosher salt
1/2
teaspoon
black pepper
5
tablespoons
olive oil
8
Roma (plum) tomatoes, cut in wedges
2
tablespoons
balsamic vinegar
1
tablespoon
fresh thyme leaves

Directions

  1. Slice the tenderloin into 8 pieces; pound until they are ¼ inch thick.
  2. Place 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 oil for second batch. Transfer to plates.
  5. Wipe out the skillet. Heat the remaining oil over medium-high heat.
  6. Add the tomatoes, vinegar, thyme, and remaining salt and pepper. Cook for 7 minutes. Add the pork and serve.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories From Fat 41 %
  • Fat 19 g
  • Sat Fat 2 g
  • Cholesterol 127 mg
  • Sodium 941 mg
  • Carbohydrate 31 g
  • Fiber 3 g
  • Sugar 6 g
  • Protein 31 g
What does this mean? See Nutrition 101.