Pork Cutlets with Sautéed Spinach and Capers

Ingredients

• 5 tablespoons olive oil
• 2 eggs
• ¼ cup fresh flat-leaf parsley
• ½ cup all-purpose flour
• 1 cup dry bread crumbs
• 8 whole grape tomatoes
• 2 tablespoons balsamic vinegar
• + 6 more ingredients
• • 2 ½ tablespoons kosher salt
  • 4 cups baby spinach
  • 2 tablespoons capers, drained
  • ½ teaspoon black pepper
  • 1 tablespoon fresh thyme
  • 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...

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