Pork Cutlets With Sautéed Spinach and Capers

spinach-capers
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 422 calories
    • Fat 19 g
    • Sat Fat 2 g
    • Cholesterol 127 mg
    • Sodium 1,132 mg
    • Protein 31 g
    • Carbohydrate 32 g
    • Sugar 6 g
    • Fiber 4 g

Ingredients

  1. Check 1 cup couscous
  2. Check 1 1-pound pork tenderloin, sliced into 8 pieces, then pounded 1/4 inch thick
  3. Check 1/2 cup flour
  4. Check 2 eggs
  5. Check 1 cup dry bread crumbs
  6. Check 1/4 cup fresh flat-leaf parsley, chopped
  7. Check kosher salt and black pepper
  8. Check 5 tablespoons olive oil
  9. Check 8 whole grape tomatoes
  10. Check 2 tablespoons balsamic vinegar
  11. Check 1 tablespoon fresh thyme
  12. Check 4 cups baby spinach
  13. Check 2 tablespoons capers, drained

Directions

  1. Cook the couscous according to the package directions.
  2. Place the flour on a plate. In a shallow bowl, beat the eggs. In a separate bowl, combine the bread crumbs, parsley, 1½ teaspoons salt, and ¼ teaspoon pepper. Dip each cutlet in the flour, then in the beaten egg, then in the bread crumbs.
  3. Heat 2 tablespoons oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons oil for the second batch. Transfer to plates.
  4. Wipe out skillet. Heat the remaining oil over medium-high heat. Add the tomatoes, vinegar, thyme, 1 teaspoon salt, and ¼ teaspoon pepper. Cook for 7 minutes.
  5. Add the spinach and capers. Cook until the spinach wilts, about 1 minute. Divide the pork among plates and top with the spinach mixture. Serve with the couscous.