ITALIAN PORK CUTLET FLORENTINE

Italian Pork Cutlet Florentine image

Provided by @MakeItYours

Number Of Ingredients 10

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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!