Nice and easy recipes - Pork Cutlets with White Beans and Roasted Peppers

Pork Cutlets with White Beans and Roasted

Peppers

Ingredients

·         1 c. panko bread crumbs

·         1 tsp. garlic powder

·         8 pork cutlets (1 1/2 lb. total), trimmed

·         2 tbsp. red wine vinegar

·         kosher salt

·         black pepper

·         3 tbsp. olive oil

·         2 (15-oz.) cans white beans, rinsed

·         2 roasted red peppers, chopped

·         1 tbsp. Fresh Tarragon, chopped

·         2 c. salad greens

Directions

1.       In a medium bowl, combine the panko and garlic powder.

2.      Brush the cutlets with 1 tablespoon vinegar, season with 1/4 teaspoon each salt and pepper, then coat in the panko mixture, pressing gently to help them adhere.

3.      Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add half the cutlets and cook until golden brown and cooked through, 2 to 3 minutes per side; transfer to a plate. Wipe out the skillet and repeat with 1 tablespoon oil and the remaining cutlets (adding more oil to the pan if necessary).

4.      Meanwhile, in a large bowl, combine the beans, roasted peppers, parsley, tarragon, the remaining tablespoon vinegar and oil and 1/4 teaspoon each salt and pepper; fold in the salad greens. Serve with the pork cutlets.