Pork Cutlets With Sautéed Spinach and Capers

Photo by  Anna Williams
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  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information

    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


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


  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.