Italian Pork Cutlet Florentine
Prep time
Cook time
Total time
Italian Pork Cutlet Florentine recipe is such a simple way to mix up your dinner routine! Juicy breaded pork chops combine with many different flavors for the perfect meal.
Recipe type: dinner
Cuisine: Italian
Serves: 4-6
  • 6 boneless, thinly sliced New York Pork Chops
  • ½ cup all-purpose flour
  • 2 large eggs, beaten
  • 1 cup Panko bread crumbs
  • Salt and pepper, to taste
  • ¾ cup + 2 Tbsp pure olive oil, divided
  • 5 oz fresh baby spinach
  • 2 Tbsp roasted red tomatoes, thinly sliced
  • 1 tsp chopped fresh Italian Parsley leaves
  • Zest of ½ lemon
  1. Put flour, eggs and bread crumbs in three separate shallow bowls.
  2. Season pork with salt and pepper, to taste and then coat each pork chop with flour. Dip in egg; coat in bread crumbs on both sides.
  3. Heat ¾ cup of olive oil in a frying pan or skillet on MED-HIGH until oil faintly smokes.
  4. Add pork in small batches; use tongs to turn over when edges turn golden-brown, about 2-3 min on each side. Cook until internal temp reaches between 145 degrees F. (medium-rare) to 160 degrees F. (medium), (check by inserting thermometer halfway into thickest part of pork chop).
  5. Remove from pan and let drain on paper towel-lined plate. Repeat with rest of pork.
  6. Heat the rest of the olive oil in pan on MED-HIGH; add spinach and tomatoes to pan. Cook, stirring, about 2 min, until spinach is just wilted and spinach and tomatoes are heated through.
  7. Transfer pork chops to clean platter; top each with spinach and tomato mixture.
  8. Sprinkle with fresh parsley and garnish with lemon zest.
  9. Optional: drizzle some lemon vinaigrette over the top for extra lemon flavor. Enjoy!
Recipe by Wishes and Dishes at