Pork Cutlets with Pan-Roasted Tomatoes

Pork Cutlets with Pan-Roasted Tomatoes
Photo by Anna Williams

Ingredients

  • 8 Roma (plum) tomatoes
  • 2 tablespoons balsamic vinegar
  • ½ cup all-purpose flour
  • 1 pork tenderloin (1 pound)
  • 8 Roma (plum) tomatoes
  • 2 tablespoons balsamic vinegar
  • 5 tablespoons olive oil
  • + 10 more ingredients
    • 2 ½ tablespoons kosher salt
    • 1 cup dry bread crumbs
    • ¼ cup fresh flat-leaf parsley
    • 1 tablespoon fresh thyme
    • ½ teaspoon black pepper
    • 2 eggs
    • ½ teaspoon black pepper
    • 2 eggs
    • ½ cup all-purpose flour
    • 1 pork tenderloin (1 pound)

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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