s PORK CUTLETS WITH PAN-ROASTED TOMATOES ****
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s PORK CUTLETS WITH PAN-ROASTED TOMATOES ****
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Ingredients
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Instructions Instructions: *** 3-12-07 excellent *** 1 pork tenderloin (1 pound) 1/2 cup all-purpose flour 2 eggs 1/4 cup fresh flat-leaf parsley 1 cup dry bread crumbs 2 1/2 tablespoons kosher salt 1/2 teaspoon black pepper 5 tablespoons olive oil 8 Roma (plum) tomatoes 2 tablespoons balsamic vinegar 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 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. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates. Wipe out skillet. Heat the remaining oil over medium-high heat. Cut the tomatoes into wedges. Add them to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Add the pork. Yield: Makes 4 servings CALORIES 416 (41% from fat); FAT 19g (sat 2g); SUGAR 6g; PROTEIN 31g; CHOLESTEROL 127mg; SODIUM 941mg; FIBER 3g; CARBOHYDRATE 31g Real Simple, SEPTEMBER 2006 ---------------------------------------------------------------------- Notes: This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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