SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

Breaded Pork Cutlets with Roasted Tomatoes and White Beans

Breaded Pork Cutlets with Roasted Tomatoes and White Beans

by 3 people

add your rating

Add a comment

Makes: 4 servings

  • 1/2 cup flour
  • Salt and pepper
  • 1 egg
  • 1/3 of a 12-oz. baguette, cubed
  • 3/4 cup finely grated Parmesan
  • 1 pound pork tenderloin, sliced into 12 cutlets and pounded thin
  • 1 1/2 pounds tomatoes, cored and quartered
  • 3/4 teaspoon dried oregano
  • 2 cloves garlic, thinly sliced
  • 6 tablespoons EVOO
  • 1 cup drained cannellini beans
  • 2 lemons - 1 zested, 1 cut into wedges
  1. Preheat the broiler. in a bowl, mix the flour with 1/4 tsp. each salt and pepper. in a second bowl, beat the egg with 1 tbsp. water. in a food processor, pulse the bread into fine crumbs and transfer 2 cups to a third bowl. Stir in the cheese.
  2. Dredge the pork cutlets in the flour, then the egg, then the breadcrumbs.
  3. in a foil-lined 9-by-13-inch baking dish, toss the tomatoes with the oregano, garlic and 2 tbsp. EVOO; season. Broil 8 minutes. Stir in the beans; broil another 4 minutes. Remove from heat; top with zest.
  4. In a nonstick skillet, heat 2 tbsp. EVOO over medium-high and cook half the cutlets in a single layer until golden, about 5 minutes; repeat. Serve with the tomatoes and beans and lemon wedges.