Pork Cutlets with Pan-Roasted tomatoes
(from Violetdragonfy’s recipe box)
Source: Real Simple, Sept. 2006, p. 302 (from RecipeThing user heidigoseek) (from RecipeThing user Kella)
Prep time: 20 minutes
Cook time: 20 minutes
Serves 4 people
Categories: Pork
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
- Slice the tenderloin into 8 pieces and pound till they’re 1/4 inch thick. Place the flour on a plate.
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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.
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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.
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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.