Pork Cutlets with Pan-Roasted Tomatoes |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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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 |
Directions:
1. 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.
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