Pork Cutlets With Pan-Roasted Tomatoes

0609pork-cutlets-tomatoes
Photo by Anna Williams
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 416 calories
    • Calories 41 calories from fat
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 127 mg
    • Sodium 941 mg
    • Protein 31 g
    • Carbohydrate 31 g
    • Sugar 6 g
    • Fiber 3 g

Ingredients

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