Pork Cutlets With Pan-Roasted Tomatoes

By ClaudiaJan

Ingredients

• 1 pork tenderloin (1 pound)
• 1/2 cup  all-purpose flour
• 2 eggs
• 1 cup  dry bread crumbs
• 1/4 cup  fresh flat-leaf parsley, chopped
• 2 1/2 teaspoons  kosher salt
• 1/2 teaspoon  black pepper
• 5 tablespoons  olive oil
• 8 Roma (plum) tomatoes, cut in wedges
• 2 tablespoons  balsamic vinegar
• 1 tablespoon  fresh thyme leaves

Details

Servings 4
Adapted from realsimple.com

Preparation

Step 1

Directions

Slice the tenderloin into 8 pieces; pound until they are ¼ inch thick.

Place flour on a plate. In a shallow bowl, beat the eggs. In another bowl, combine the bread crumbs, parsley, 1 ½ teaspoons
salt, and ¼ teaspoon pepper.

Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a
large skillet over medium heat.

In 2 batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side; use 2 more tablespoons oil for second
batch. Transfer to plates.

Wipe out the skillet. Heat the remaining oil over medium-high heat.

Add the tomatoes, vinegar, thyme, and remaining salt and pepper. Cook for 7 minutes. Add the pork and serve.