- Calories 422
- Fat 19g
- Sat fat 2g
- Cholesterol 127mg
- Sodium 1,132mg
- Carbohydrate 32g
- Fiber 4g
- Sugar 6g
- Protein 31g
How to Make It
Cook the couscous according to the package directions.
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.
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.
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.
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.