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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:

Ingredients

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.
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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