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Pork Cutlets With Sautéed Spinach and Capers

Pork Cutlets With Sauteed Spinach and Capers
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Serves 4| Hands-On Time: | Total Time:

Ingredients

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.
By September, 2006

Nutritional Information

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

Quick Tip

Flank Steak
Sliced steak can be used in this recipe in place of pork.

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