Italian Pork Cutlet Florentine
This Italian Pork Cutlet Florentine recipe made with juicy, breaded pork chops
and many other delicious flavors is such a simple way to mix up your dinner routine!
- 6 thin boneless New York (top loin) pork chops
- 1/2 cup flour
- 2 large eggs, beaten
- 1 cup panko bread crumbs
- Salt and pepper , to taste
- 3/4 cup plus 2 tablespoons olive oil, divided
- 5 ounces fresh spinach
- 2 tablespoons roasted
red tomatoes, thinly sliced
- 1 teaspoon Italian parsley, chopped
- Zest of 1/2 lemon
- Put flour, eggs and bread crumbs in three separate shallow bowls.
- Season pork with salt and pepper, then coat each pork chop with flour. Dip in
egg, then coat in bread crumbs on both sides.
- Over medium-high heat, add 3/4 cup olive oil to a frying pan or skillet until
oil faintly smokes.
- 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.
- Remove pork chops from pan and drain on paper towel-lined plate. Repeat with
rest of pork.
- 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.
- Transfer pork chops to clean platter; top each with spinach and tomato mixture.
- Sprinkle with fresh parsley and garnish with lemon zest.
- You can also drizzle some lemon vinaigrette over the top for extra lemon flavor.
Prep Time 20 minutes | Cook Time 10 minutes | Serves 4 to 6
Recipe courtesy of Ashley, Wishes and Dishes.
Reprinted with permission from the National Pork Board - porkbeinspired.com.