Pork Cutlets with Sautéed Spinach and Capers
More From Real Simple
Amount per serving
- Calories: 422
- Fat: 19g
- Saturated fat: 2g
- Cholesterol: 127mg
- Sodium: 1,132mg
- Carbohydrate: 32g
- Fiber: 4g
- Sugars: 6g
- Protein: 31g
- 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.
Only you will be able to view, print, and edit this note.Add Note
More Recipes Like This