Ingredients:
- 4 pork cutlets
- Salt and pepper to taste
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- 2 tablespoons olive oil
- 8 ounces pasta of your choice
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- Grated Parmesan cheese for serving
Instructions:
- Season the pork cutlets with salt and pepper on both sides.
- Dip each pork cutlet into the flour, then the beaten eggs, and finally coat them with breadcrumbs.
- Heat the olive oil in a large skillet over medium-high heat. Cook the breaded pork cutlets for about 3-4 minutes per side, until golden brown and cooked through. Remove from the skillet and set aside.
- Cook the pasta according to the package instructions until al dente. Drain and set aside.
- In the same skillet, melt the butter over medium heat. Add the minced garlic and cook for about 1 minute until fragrant.
- Add the cherry tomatoes to the skillet and cook for another 2-3 minutes until they start to soften and release their juices.
- Return the cooked pasta to the skillet and toss it with the garlic, tomatoes, and butter mixture. Season with salt and pepper to taste.
- Plate the pork cutlets alongside a portion of the pasta.
- Serve with grated Parmesan cheese on top.
