Ingredients

• 1 1 lb pork tenderloin
• 1/2 cup flour
• 2 eggs
• 1/4 cup fresh flat leaf parsley
• 2 1/2 tsp kosher salt
• 1/2 tsp black pepper
• 5 tbsp olive oil
• 8 plum tomatoes
• 2 tbsp balsamic vinegar
• 1 tbsp 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.

2. 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.

3. 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.

4. 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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