Pork Cutlets with Pan- Roasted Tomatoes
1-1.5 Lbs. of pork
chops, cutlets, or loin sliced ¼-1 inch thick depending on preference
½ - 1 cup bread crumbs (plain)
¼-1/2 chopped fresh parsley
8 plum tomatoes
1-1 1/2 cups sliced mushrooms
Heat skillet on medium heat. Line pan with oil to coat. Add additional oil as needed to cook cutlets.
Mix parsley and breadcrumbs in shallow bowl. Put flour in a 2nd shallow bowl. Beat 2 eggs in 3rd shallow bowl. Coat pork cutlet in flour, then dip both sides in egg mixture. Coat pork cutlet in parsley and breadcrumb mixture. Cook in batches in skillet until golden brown on both sides or until cooked thoroughly. Set aside.
Cut tomatoes into wedges. Optional: add any other additional vegetables you like (she likes mushrooms). Add to hot skillet with additional oil, kosher salt, rosemary to taste and pepper. Add 2-4 tablespoons of balsamic vinegar.
Cook until vegetables are at desired tenderness. Please note the longer you cook the vinegar the sweeter it becomes - it can over power the dish, so keep an eye on it.
Place cooked cutlets back in skillet to heat. Serve immediately.
It's really pretty easy and always comes out well. We had it last night along with some dinner rolls and spinach greens with croutons.
Here's a picture of Riley trying somewhat successfully to sleep in a bed made for a cat.