| Level: | Easy |
| Total: | 30 min |
| Prep: | 20 min |
| Cook: | 10 min |
| Yield: | 4 servings |
Ingredients
- 1/2 pound pork top round or pork shoulder, sliced 1/4 inch thick
- 1 large egg
- 1/4 cup all-purpose flour
- 1 cup breadcrumbs
- 1 tablespoon grated parmesan cheese
- Kosher salt and freshly ground pepper
- 1/4 cup vegetable oil
- For the salad:
- 1 tablespoon extra-virgin olive oil
- 1 pint multicolored cherry tomatoes
- Kosher salt
- Pinch of red pepper flakes
- 8 fresh basil leaves
- 1 tablespoon fresh lemon juice
- 10 cups baby spinach (about 6 ounces)
Instructions
- Prepare the pork: Pound the meat between 2 pieces of plastic wrap with a heavy skillet or mallet until thin. Crack the egg into a shallow bowl and add a touch of cold water; whisk to blend. Put the flour in a separate shallow bowl. Combine the breadcrumbs and parmesan in a third bowl; season with salt and pepper. Dip each slice of pork in the flour, then the egg, then the breadcrumb mixture, turning to coat. Place in a single layer on a baking sheet; set aside.
- Heat 2 tablespoons vegetable oil in a large skillet over medium heat. Remove from the heat and add the pork slices in a single layer. Return to the heat and cook until golden brown, about 3 minutes. Add the remaining 2 tablespoons vegetable oil and flip the pork; cook 2 to 3 more minutes, or until cooked through. Transfer to paper towels to drain; slice into strips.
- Make the salad: Wipe out the skillet. Add the olive oil and tomatoes and increase the heat to high. Season with salt, add the red pepper flakes and cook until the tomatoes blister, 1 to 2 minutes; stir in the basil and lemon juice. Place half of the spinach in a medium bowl. Pour the tomatoes and any pan juices over the spinach and toss to wilt slightly; taste for seasoning. Toss with the remaining spinach. Divide among plates and top with the pork. Serve immediately.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 440 |
| Total Fat | 26 g |
| Saturated Fat | 4 g |
| Carbohydrates | 31 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 21 g |
| Cholesterol | 87 mg |
| Sodium | 603 mg |
Reviews
This was really, really good! I added a few things here and there because I needed to get rid of them, but I think the dish would have been still good without them.
– Used panko breadcrumbs
– Added lemon zest to the breading mixture
– Added Caramelized onions
– Added two garlic cloves to the tomatoes
– Drizzled a balsamic glaze and shaved parmesan
Tried this tonight after seeing it featured in the Sept Issue of your magazine.
It was very easy and full of flavor, there is only 2 of us so I tried to cut the recipe in half but I think next time I will add the full amount of the Parmesan Cheese. I also found by pounding the pork first, it was tender and moist, a good tip that I will try to keep in mind also in the future for other dishes.
Thanks Alex…..I think this will be a dish that I would serve even when we have company over.
It is such a simple dish but has amazing taste. It is also easy to make but my husband thought it took me hours.
I questioned the 1 C of bread crumbs…and I should have ‘listened’ to myself and used less. I probably threw away 1/2 C or so… I’m sure 3/4 C would be more than plenty. Husband and I liked this a lot. Will probably make again. The pounding and breading took a bit of time, but the rest went together quickly once prepared.
Very nice meal, easy and quick to get together. I used pork cutlets because that’s what I had, and they worked just fine. Drizzled a little olive oil and balsamic vinegar over the spinach and tomatoes before serving to add an extra punch of flavor. Would definitely make again!
Surprisingly good! I added garlic to the tomatoes in the pan and mixed arugula with the baby spinach. My family and I really enjoyed it. I’ll use panko breadcrumbs next time I make it though.