Pork Cutlets with Sautéed Spinach and Capers
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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.
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