I’m definitely getting creative in my old age, here…  Two days in a row of things I’ve never made before!  I just love the weekends!

Tonight’s dinner is loosely based on a grocery store magazine meal I read about.  I liked the concept but wasn’t really interested in buying all of their pre-made ingredients.  I knew I could swing it without barcodes and expiration dates.

The premise is breaded pork cutlets topped with sauteed fresh spinach and sliced tomatoes with a lemon caper sauce.  It can all be made in the same skillet, too.

We both totally cleaned our plates, tonight.  It really did come out good.  Lots of different flavors and textures – similar to a picatta – and a really easy pasta as a side.  It took no time, I made a huge mess, and all was right with the world.

Pork Cutletts Florentine

  • Flour
  • Eggs
  • Bread crumbs
  • Grated parmesan cheese
  • Boneless thin-sliced pork chops
  • Salt and pepper
  • Olive oil
  • Fresh baby spinach
  • Plum tomato cut in strips
  • 3 tbsp butter
  • 2 tbsp capers, rinsed and drained
  • 3 tbsp Italian parsley , chopped
  • Lemon juice and zest from one lemon

Put flour, eggs, and bread crumbs in separate shallow bowls. Blend cheese into bread crumbs.

Season pork with salt and pepper; dredge in flour, dip in egg and then dredge in bread crumbs until completely coated.

Saute in small amount of olive oil until well-browned and cooked through. Remove from pan and set aside.

Add a drizzle of olive oil to pan, if necessary and add spinach. Cook, stirring, until spinach is wilted and heated through.

Plate cutlets and top with spinach and sliced tomatoes.

Add butter, lemon juice, capers and parsley to pan. Bring to boil and pour over top. Garnish with lemon zest.

I cooked up some pasta and after it drained I added a pat of butter, grated parm, and parsley.  Simplicity.