Rating: 4.5 stars
71 Ratings
  • 5 star values: 50
  • 4 star values: 7
  • 3 star values: 7
  • 2 star values: 2
  • 1 star values: 5

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Credit: Anna Williams

Recipe Summary

total:
40 mins
hands-on:
20 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Slice the tenderloin into 8 pieces; pound until they are ¼ inch thick.

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  • Place flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons salt, and ¼ teaspoon pepper.

  • Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat.

  • In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons oil for second batch. Transfer to plates.

  • Wipe out the skillet. Heat the remaining oil over medium-high heat.

  • Add the tomatoes, vinegar, thyme, and remaining salt and pepper. Cook for 7 minutes. Add the pork and serve.

Nutrition Facts

416 calories; calories from fat 41%; fat 19g; saturated fat 2g; cholesterol 127mg; sodium 941mg; carbohydrates 31g; fiber 3g; sugars 6g; protein 31g.
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