Directions:
- Slice the tenderloin into 8 pieces and pound till they're 1/4 inch thick. Place the flour on a plate. In a shallow bowl, beat the eggs. Chop the parsley. In a separate bowl, combine the bread crumbs, parsley, 1 1/2 teaspoons of the salt, and 1/4 teaspoon of the pepper. Dip each cutlet in the flour, then in the beaten egg, and finally in the bread crumbs. Heat 2 tablespoons of the oil in a large skillet over medium heat. Working in batches, cook the cutlets until golden and cooked through, 2 to 3 minutes per side, using 2 more tablespoons of the oil for the second batch. Transfer to plates. Wipe out skillet. Heat the remaining oil over medium-high heat. Cut the tomatoes into wedges. Add them to the skillet with the vinegar, thyme, and the remaining salt and pepper. Cook for 7 minutes. Add the pork.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 2021.21 Kcal (8462 kJ) | ||
| Calories from fat | 847.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 94.13g | 145% | |
|---|---|---|---|
| Cholesterol | 622.14mg | 207% | |
| Sodium | 5175.82mg | 216% | |
| Potassium | 3533.83mg | 75% | |
| Total Carbs | 153.63g | 51% | |
| Sugars | 26.32g | 105% | |
| Dietary Fiber | 13.31g | 53% | |
| Protein | 132.63g | 265% | |
| Vitamin C | 93.2mg | 155% | |
| Iron | 14.1mg | 78% | |
| Calcium | 372.7mg | 37% | |
| Amount Per 100 g | |||
| Calories | 151.09 Kcal (633 kJ) | ||
| Calories from fat | 63.32 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.04g | 145% | |
|---|---|---|---|
| Cholesterol | 46.5mg | 207% | |
| Sodium | 386.9mg | 216% | |
| Potassium | 264.16mg | 75% | |
| Total Carbs | 11.48g | 51% | |
| Sugars | 1.97g | 105% | |
| Dietary Fiber | 0.99g | 53% | |
| Protein | 9.91g | 265% | |
| Vitamin C | 7mg | 155% | |
| Iron | 1.1mg | 78% | |
| Calcium | 27.9mg | 37% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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