Ingredients
- 1 lb fresh Pork Boneless Loin, pounded thin
- Cento Ground Black Pepper, to taste
- Cento Fine Sicilian Sea Salt, to taste
- 4 Eggs
- 2 cups Anna TIPO 00 Flour
- 3 cups Cento Seasoned Bread Crumbs
- Cento Imported Extra Virgin Olive Oil, for frying
- 1 tsp Cento Nonpareil Capers
- 1 oz Cento Oil Cured Olives, pitted
- 1 tbsp Bellino Minced Garlic
- 1 can Cento Artichokes in Brine 5-7 (14 oz), drained and sliced
- 1/2 cup Cento Cannellini Beans, drained
- 5 Bellino Sun Dried Tomatoes
- 1 tbsp Cento Chefs Cut Roasted Peppers, drained
- Cento Crushed Red Pepper, to taste
- 1 cup Cento Organic Italian Whole Peeled Tomatoes, sliced
- 3/4 cup Cento Lower Sodium Chicken Broth
- 1 1/2 tsp Butter
- 1/2 tsp Flat Leaf Parsley, chopped
- Parmigiano-Reggiano Cheese, shaved into curls
Directions
Wash pork loin and pat dry. Slice into thin cutlets, approximately 8 pieces, and set aside. Lightly tenderize pork using a meat tenderizer, with plastic wrap covering pork. Using a fork, whisk eggs until they are beaten, then place in a bowl and set aside. Set up a breading station with one bowl flour, one eggs, and one with breadcrumbs. Bread the pork by first coating it in the flour, dipping it in the eggs and then coating with breadcrumbs. Pour ½ cup olive oil into a heated sauté pan over medium heat. Place the breaded pork cutlet into the oil and fry until golden brown on each side, approximately 3 minutes. Remove when pork is fully cooked and set aside. Heat 1 tablespoon olive oil in a separate sauté pan over medium heat. Add garlic, sundried tomatoes, artichokes, tomatoes, crushed red pepper, roasted peppers, beans, olives and capers; sauté until tender. Place pork pieces in a pre-heated oven at 350˚F for 15 minutes. Add butter and chicken stock to pan and cook until it creates a sauce. Pour sauce over pork cutlet and garnish with chopped parsley and cheese. Serves 4-6.
