breaded pork with pan-roasted tomatoes

I've never been one for the other white meat. It's not that I don't dig on swine. That's not it, 'cause I agree that bacon tastes good. But pork chops? I'll pass. Too dry.

But apparently, if you add breading, pork is quite tasty! Keeps the moisture in? Adds crunchy coating? -- whatever it is, I like it. Try this recipe and let me know if you agree...

breaded pork cutlets with pan-roasted tomatoes
adapted from Real Simple

4 pork cutlets - I used boneless pork shoulder, pounded to even thickness, about 1/4 inch
1/4 C flour
1 egg, beaten
1/4 C fresh flat-leaf parsley, roughly chopped
1 C dry bread crumbs
2-3 teas salt
black pepper to taste
olive oil
6-8 Roma tomatoes, quartered lengthwise into wedges
2 Tbs balsamic vinegar
1 Tbs fresh thyme leaves

In three shallow bowls, have 1) flour 2) beaten egg 3) bread crumbs, parsley, pepper and a dash of salt.

Dip each cutlet in the flour, then egg, then bread crumbs and put on wire rack. Chill breaded pork in fridge while you prepare the rest of the ingredients, or about 10 minutes.

Heat a couple tablespoons of oil in a large skillet over medium heat. Cook cutlets, in batches if necessary, until golden and cooked through. If necessary, add more oil when you turn over (the breadcrumbs don't 'golden up' very well with no moisture.) Transfer to a plate to rest.

Add a bit more oil to the pan and add tomatoes, vinegar and thyme. Cook tomatoes about 7-8 minutes. Return pork to the pan to warm. Serve.

I served mine with just a simple spaghetti aglio et olio, or spaghetti with garlic and olive oil. Basically, saute up a 2-3 cloves of minced garlic with a dash of red pepper flakes in a few tablespoons of olive oil. Cook pasta, drain it, and then toss with olive oil mixture, chopped flat-leaf parsley, salt, and fresh parmesan. This was delicious with the pan-roasted tomatoes.