Best Italian Pork Cutlet Florentine Recipes

Italian Pork Cutlet Florentine Recipe - (4.3/5) image

Provided by jtoro_318

Number Of Ingredients 14

1/2 cup all-purpose flour
2 Food You Feel Good About Large Eggs, whisked until foamy
1 cup Italian Classics Seasoned Bread Crumbs
1/3 cup Italian Classics Parmigiano-Reggiano Grated Cheese (Cheese Shop)
2 pkgs (about 1 lb each) Wegmans Boneless Thin-Sliced Pork Chops
Wegmans Sea Salt Fine Crystals and cracked pepper
3/4 cup Wegmans Pure Olive Oil
2 Tbsp Wegmans Extra Virgin Olive Oil
1 pkg (5 oz) Wegmans Organic Fresh Baby Spinach
3 Tbsp roasted red tomatoes (Mediterranean Bar), thinly sliced
2 containers (4 oz each) Wegmans Lemon Butter Sauce (Prepared Foods)
1 Tbsp Italian Classics Nonpareil Capers, drained
1 tsp chopped Food You Feel Good About Italian Parsley
Zest of 1/2 lemon

Steps:

•Put flour, eggs and bread crumbs in separate shallow bowls. Blend cheese into bread crumbs. Season pork with salt and pepper; coat each chop well with flour. Dip in egg until well-coated; dredge in bread crumbs until completely coated. •Heat pure olive oil in pan on MED-HIGH, 1-2 min. Add pork, 3 chops at a time. Cook about 2 1/2 min, until edges turn golden-brown. Turn over; cook about 2 min, until internal temp reaches 145 degrees (check by inserting thermometer halfway into thickest part of meat). Drain on paper towels. Repeat with rest of pork. Transfer to clean platter. Let rest 5 min. Wipe pan clean. •Add extra-virgin olive oil, spinach and tomatoes to pan on HIGH. Cook, stirring, until spinach is wilted and heated through, about 2 min. Divide spinach mixture evenly on chops. •Add lemon butter sauce, capers and parsley to pan. Add pepper to taste. Heat 2 min to warm through. Serve with sauce. Garnish with lemon zest.

Italian Pork Cutlet Florentine image

Provided by @MakeItYours

Number Of Ingredients 10

6 boneless, thinly sliced New York 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

Steps:

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 ¾ 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 thickest part of pork chop).
Remove from pan and let drain on paper towel-lined plate. Repeat with rest of pork.
Heat the rest of the olive oil in pan on MED-HIGH; add spinach and tomatoes to pan. Cook, stirring, about 2 min, 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.
Optional: drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!