Pork Cutlets with Pan-Roasted Tomatoes

Real Simple
Pork Cutlets with Pan-Roasted TomatoesRecipe
Photo: Anna Williams
Makes 4 servings


+ Add To Shopping List
1 pork tenderloin (1 pound)
1/2 cup all-purpose flour
2 eggs
1/4 cup fresh flat-leaf parsley
1 cup dry bread crumbs
2 1/2 tablespoons kosher salt
1/2 teaspoon black pepper
5 tablespoons olive oil
8 Roma (plum) tomatoes
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme


Prep: 20 Minutes
Other: 20 Minutes

Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate.

In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the 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. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates.

Wipe out skillet. Heat the remaining oil over medium-high heat. Cut the tomatoes into wedges. Add them to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Add the pork.

Created date

August 2006

Nutritional Information

Calories 416
Caloriesfromfat 41 %
Fat 19 g
Satfat 2 g
Cholesterol 127 mg
Sodium 941 mg
Carbohydrate 31 g
Fiber 3 g
Sugars 6 g
Protein 31 g