Pork Cutlets with Sautéed Spinach and Capers



Makes 4 servings

Recipe from

Real Simple

Nutritional Information

Calories 422
Fat 19 g
Satfat 2 g
Cholesterol 127 mg
Sodium 1,132 mg
Carbohydrate 32 g
Fiber 4 g
Sugars 6 g
Protein 31 g


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 whole grape tomatoes
2 tablespoons balsamic vinegar
1 tablespoon fresh thyme
4 cups baby spinach
2 tablespoons capers, drained


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. Add the tomatoes to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Before removing the tomatoes from the heat, add the spinach and capers and cook until the spinach wilts, about 1 minute.

Divide the pork among individual plates and top with the spinach mixture. Serve with couscous.

Sara Quessenberry,

Real Simple

September 2006
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