Try this classic Italian recipe today! Florentine pork cutlets are sure to satisfy the whole family!
Prep time 20 Min | Cook Time 15 Min | Serves 4-6
Ingredients
- 6 thinly sliced Italian-style pork chops
- 1/2 cup all-purpose flour
- 2 large eggs, beaten
- 1 cup Panko bread crumbs
- Salt and pepper to taste
- 3/4 cup + 2 tbsp pure olive oil, divided
- 5 oz fresh baby spinach
- 2 tbsp roasted red tomatoes, thinly sliced
- 1 tsp chopped fresh Italian Parsley leaves
- Zest of 1/2 lemon
Directions
- Put flour, eggs, and bread crumbs in three separate shallow bowls.
- Season pork with salt and pepper to taste, and then coat each pork chop with flour. Dip in egg; coat in bread crumbs on both sides.
- Heat 3/4 cup of olive oil in a frying pan or skillet on MED-HIGH until oil faintly smokes.
- Add pork in small batches; use tongs to turn over when edges turn golden-brown, about 2-3 min on each side. Cook until internal temp reaches between 145 degrees F. (medium-rare) to 160 degrees F (medium) (check by inserting thermometer halfway into the thickest part of pork chop).
- Remove from the pan and let drain on a paper towel-lined plate. Repeat with the rest of the pork.
- Heat the rest of the olive oil in the pan on MED-HIGH; add spinach and tomatoes to the pan. Cook, stirring, for about 2 min until spinach is wilted and tomatoes are heated through.
- Transfer pork chops to a clean platter; top each with spinach and tomato mixture.
- Sprinkle with fresh parsley and garnish with lemon zest.
- Optional: drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!