Panko & Sage Crusted Pork Cutlets, with Hot greens and beans

Panko & Sage Crusted Pork Cutlets, with Hot greens and beans

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • ½

    cup pus 1 tbsp whole-wheat flour divided

  • ¼

    tsp sea salt

  • ½

    tsp fresh ground black pepper

  • 1

    egg

  • 2

    tsp Dijon or grainy mustard

  • 1

    cup whole-wheat panko

  • 2

    tbsp minced sage

  • 1

    lb pork tenderloin, trimmed of visible fat and cut into 4 3-oz pieces

  • 2

    tbsp olive oil, divided

  • 1

    tbsp minced garlic

  • 1

    small red bell pepper, julienned

  • ½

    cup low sodium chicken broth

  • 1

    bunch collard greens, ribs removed and leaves chopped (about 4 packed cups)

  • ½

    cup BPA free canned cannellini beans, drained and rinsed

  • pinch red pepper flakes

Directions

1) In a shallow bowl or place combine 1/2 cup flour, salt and black pepper. In a separate shallow bowl, whisk egg, mustard and 1 tsp water. In a third shallow dish combine panko and sage. 2) on a cutting board or solid work surface, place 1 12-inch long sheet of plastic wrap. Center 1 piece of pork on plastic wrap and sprinkle with 2 or 3 drops of water. Cover with another12 inch-long sheet of plastic wrap. With the flat end of a meat malled, pound pork to 1/4 to 1/2 inch thickness, beginning at the center and working outward. Repeat with remaining pork. Remove and discard plastic wrap. Dredge all sides of pork through flour mixture, shaking off any excess. Dredge all sides of pork through egg mixture shaking off any excess. Dredge all sides of pork through panko mixture, gently pressing panko onto pork. Transfer pork to a large plate Cooking Pork cutlets and greens 3) Line a separate large plate with paper towel and set aside. In a large nonstick skillet, heat 1 tbsp oil on medium-high. Add half of pork to skillet and cook, turning once for 2 to 3 minute per side. Transfer to paper towel lined plat. Repeat with remaining pork adding additional oil if needed. Cover with foil and set aside. 4) Return skillet to medium high heat, Add garlic and bell pepper and saute stirring frequently for 1 to 2 minutes, until softened. Sprinkle remaining 1 tbsp of flour over top and stir quickly. Stir in broth and bring to boil. Cook for 1 minute until liquid is slightly thickened. Reduce heat to a simmer. Working batches, add collard greens about 2 cups per batch, cooking each batch until slightly wilted. Add beans, stir to combine and cook until heated through. Season with red pepper flakes and toss to combine; remove from heat. Spook greens-beans mixture onto serving plate and top with pork dividing evenly. Serve immediately


Nutrition

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