Italian Pork Cutlet Florentine

By jtoro_318

Ingredients

• 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

Preparation

Step 1

•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.