Pork Cutlets with Sautéed Spinach and Capers

Ingredients

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

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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