Options

Format:
Include:
PRINT
See more
Photo: Anna Williams Photo by: Photo: Anna Williams

Pork Cutlets with Pan-Roasted Tomatoes

Real Simple SEPTEMBER 2006

  • Yield: Makes 4 servings
  • Prep time:20 Minutes
  • Other:20 Minutes

Ingredients

  • 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

Preparation

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.

Nutritional Information

Amount per serving
  • Calories: 416
  • Calories from fat: 41%
  • Fat: 19g
  • Saturated fat: 2g
  • Cholesterol: 127mg
  • Sodium: 941mg
  • Carbohydrate: 31g
  • Fiber: 3g
  • Sugars: 6g
  • Protein: 31g
advertisement

Go to full version of

Pork Cutlets with Pan-Roasted Tomatoes recipe

advertisement