Pork Cutlets with Pan-Roasted Tomatoes
You can never have too many main course recipes, so give Pork Cutlets with Pan-Roasted Tomatoes a try. This recipe serves 4. This recipe covers 33% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 33g of protein, 25g of fat, and a total of 519 calories. It is a good option if you're following a dairy free diet. A mixture of flat-leaf parsley, flour, kosher salt, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the dry bread crumbs you could follow this main course with the Gluten Free Dairy Free Coconut Tarts as a dessert. From preparation to the plate, this recipe takes approximately 20 minutes.
Instructions
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.