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Pork Cutlets With Sauted Spinach and Capers


Pork Cutlets With Sauted Spinach and Capers Recipe

Ingredients:
  • 1 cup couscous
  • 1 1-pound pork tenderloin, sliced into 8 pieces, then pounded 1/4 inch thick
  • 1/2 cup flour
  • 2 eggs
  • 1 cup dry bread crumbs
  • 1/4 cup fresh flat-leaf parsley, chopped
  • 5 tablespoons kosher salt and black pepper
  • 8 olive oil
  • 2 tablespoons whole grape tomatoes
  • 1 tablespoon balsamic vinegar
  • 4 cups fresh thyme
  • 2 tablespoons baby spinach
Directions:
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