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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:



  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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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.