Italian Pork Cutlet FlorentinePork
6 New York pork chops (thin boneless, top loin)
1/2 cup flour
2 large eggs (beaten)
1 cup panko breadcrumbs
3/4 cup olive oil (divided)
5 ounces fresh spinach
2 tablespoons tomatoes (roasted red, thinly sliced)
1 teaspoon flat leaf parsley (chopped)
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1Put flour, eggs and bread crumbs in three separate shallow bowls.
2 Season pork with salt and pepper, then coat each pork chop with flour. Dip in egg, then coat in bread crumbs on both sides.
3 Over medium-high heat, add 3/4 cup olive oil to a frying pan or skillet until oil faintly smokes.
4 Add pork to skillet in small batches, using tongs to turn over when edges turn golden-brown, about 2-3 minutes on each side. Cook until the internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Check by inserting a digital meat thermometer halfway into thickest part of pork chop.
5 Remove pork chops from pan and drain on paper towel-lined plate. Repeat with rest of pork.
6 Heat the remaining olive oil in a pan over medium-high heat; add spinach and tomatoes to pan. Cook, stirring, about 2 minutes, until spinach is just wilted and spinach and tomatoes are heated through.
7 Transfer pork chops to clean platter; top each with spinach and tomato mixture.
8 Sprinkle with fresh parsley and garnish with lemon zest. You can also drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!
PER SERVING *
|Calories500Calories from Fat390|
|% DAILY VALUE*|
|Calories from Fat390|
|% DAILY VALUE*|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.