Nothing is as delicious as tender pork in a lemon butter sauce, breaded and fried, with a refreshingly tangy marinated tomato and spinach salad. It is a quick and yummy midweek meal- you won't feel heavy after diving in but your tastebuds WILL thank you!
3 ounces of baby spinach
12 ounces pork cutlets
1/4 cup flour
1/2 cup chicken broth
1 ounce feta, crumbled
2 garlic cloves
1 plum tomato
Apple Cider vinegar
Salt and pepper
Cut tomato into 1/2-inch pieces. In a medium bowl, whisk together 1 tablespoon vinegar, 1 clove garlic minced and 2 tablespoons oil. Season to taste with salt and pepper. Stir in tomatoes and set aside to marinate.
Into a small bowl, squeeze 1 teaspoon lemon juice. Cut remaining lemon into wedges. Finely chop 1 clove garlic. Season pork all over with salt and pepper. Place 1/4 cup flour on a plate and lightly coat pork.
Heat 1 tablespoon oil in a medium nonstick skillet over high. When oil is shimmering, add pork until well browned on the bottom, about 2 minutes. Flip and continue to cook until just cooked through, about 1 minute more. Transfer to a plate.
To same skillet, add 1/2 cup chicken broth and a minced garlic clove. Bring to a simmer over medium-high heat, then reduce heat to low. Add 1 tablespoon butter, lemon juice, and pork cutlets. Cook until butter is melted and pork is just warmed through, about 1 minute more.
Add spinach and feta to bowl with marinated tomatoes. Toss to coat and season to taste with salt and pepper. Serve pork scallopine with pan sauce spooned over top and spinach salad and lemon wedges alongside. Enjoy!