Pork Cutlets With Sautéed Spinach and Capers

Pork Cutlets With Sauteed Spinach and Capers
 Anna Williams
Serves 4
preparation
40
minutes
cooking
40
minutes

Ingredients

1
cup
couscous
1
1-pound
pork tenderloin, sliced into 8 pieces, then pounded 1/4 inch thick
1/2
cup
flour
2
eggs
1
cup
dry bread crumbs
1/4
cup
fresh flat-leaf parsley, chopped
kosher salt and black pepper
5
tablespoons
olive oil
8
whole grape tomatoes
2
tablespoons
balsamic vinegar
1
tablespoon
fresh thyme
4
cups
baby spinach
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.
Sara Quessenberry
August 2006

Nutritional Information

  • Per Serving
  • Calories 422
  • Fat 19 g
  • Sat Fat 2 g
  • Cholesterol 127 mg
  • Sodium 1,132 mg
  • Carbohydrate 32 g
  • Fiber 4 g
  • Sugar 6 g
  • Protein 31 g
What does this mean? See Nutrition 101.