Italian Pork Cutlet Florentine

Italian Pork Cutlet Florentine

  • TOTAL PREP TIME30 minutes
  • SERVINGS4 - 6


  • 6 thin boneless New York (top loin) pork chops
  • 1/2 cup flour
  • 2 large eggs beaten
  • 1 cup panko bread crumbs
  • Salt and pepper to taste
  • 3/4 cup plus 2 tablespoons olive oil divided
  • 5 ounces fresh spinach
  • 2 tablespoons roasted red tomatoes thinly sliced
  • 1 teaspoon Italian parsley chopped
  • Zest of 1/2 lemon
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Put flour, eggs and bread crumbs in three separate shallow bowls.

Season pork with salt and pepper, then coat each pork chop with flour. Dip in egg, then coat in bread crumbs on both sides.

Over medium-high heat, add 3/4 cup olive oil to a frying pan or skillet until oil faintly smokes.

Add pork to skillet in small batches, using tongs to turn over when edges turn golden-brown, about 2-3 minutes on each side. Cook until the internal temperature reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium). Check by inserting a digital meat thermometer halfway into thickest part of pork chop.

Remove pork chops from pan and drain on paper towel-lined plate. Repeat with rest of pork.

Heat the remaining olive oil in a pan over medium-high heat; add spinach and tomatoes to pan. Cook, stirring, about 2 minutes, until spinach is just wilted and spinach and tomatoes are heated through.

Transfer pork chops to clean platter; top each with spinach and tomato mixture.

Sprinkle with fresh parsley and garnish with lemon zest. You can also drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!

4 to 6 servings

Recipe courtesy of Ashley, Wishes and Dishes

Springer Family

Meet the Springer Family

Sycamore, Kansas

My family and I live in the southeast part of the state. We started raising hogs in the late 1940's with my grandparents, Lee and Dorothy. The second generation of our farm include my parents, Chuck and Debbie and my Aunt and Uncle, Dale and Judy. In 2008, our four families joined together in a partnership to make Springer Family foods.

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