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Pork Cutlets with Crisp Romaine Salad

Ingredients

  • 1 head romaine lettuce
  • ½ teaspoon black pepper
  • 1 pork tenderloin (1 pound)
  • 7 tablespoons olive oil
  • 2 eggs
  • 2 tablespoons balsamic vinegar
  • ¼ cup fresh flat-leaf parsley
  • + 4 more ingredients
    • 1 cup dry bread crumbs
    • ½ cup all-purpose flour
    • 8 Roma (plum) tomatoes
    • 1 ¾ tablespoons kosher salt

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 flou...

View full recipe at My Recipes

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