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Pork Cutlets With Pan-Roasted Tomatoes

Pork Cutlets With Pan-Roasted Tomatoes
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Serves 4| Hands-On Time: | Total Time:



  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.
By September, 2006

Nutritional Information

  • Per Serving
  • Calories 416Calories From Fat 41%
  • Fat 19g
  • Sat Fat 2g
  • Cholesterol 127mg
  • Sodium 941mg
  • Carbohydrate 31g
  • Fiber 3g
  • Sugar 6g
  • Protein 31g
What does this mean? See Nutrition 101 .

Quick Tip

Yellow and red tomatoes in a crate
These vinegary sautéed tomatoes also make a delicious side dish with steak or lamb.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.