Pork Cutlets With Tomato Sauce

• 8 boneless pork loin cutlets, about 3 ounces each, trimmed of excess fat
• Salt and freshly ground pepper to taste
• 13 cup flour
• 1 egg
• 4 tablespoons grated Parmesan cheese
• 13 cup fine fresh bread crumbs
• 13 cup vegetable or corn oil
• 2 tablespoons olive oil
• 2 tablespoons finely chopped garlic
• 5 ripe plum tomatoes with core removed and chopped coarsely
• 18 teaspoon red pepper flakes
• 4 tablespoons finely chopped basil or Italian parsley

1. Place the cutlets between two sheets of plastic wrap, and pound lightly with a mallet or meat pounder.
2. Sprinkle with salt and pepper to taste.
3. Flour the cutlets lightly, and shake to remove the excess.
4. Beat the egg with 3 tablespoons of water, and salt and pepper.
5. Dip the cutlets in the mixture, smearing it over with the fingers to help it adhere.
6. Blend the Parmesan cheese and the bread crumbs in a flat dish.
7. Dip the cutlets in the mixture, coating both sides.
8. Pat lightly with the flat side of a heavy knife so that the crumbs adhere.
9. Heat the vegetable oil in a large nonstick skillet, and cook the cutlets over medium heat until golden brown on one side, 3 to 4 minutes.
10. Turn and cook on the other side 3 to 4 minutes.
11. Two steps may be necessary if all the cutlets do not fit in the skillet.
12. Meanwhile, heat the olive oil in a saucepan.
13. Add garlic and cook briefly; do not brown.
14. Add tomatoes, salt, pepper, pepper flakes and chopped basil.
15. Cook over medium heat about 5 minutes, stirring.
16. Check seasoning.
17. To serve, divide the tomato mixture on each warmed serving plate, and place the cutlets over the sauce.

pork loin cutlets, salt, flour, egg, parmesan cheese, bread crumbs, vegetable, olive oil, garlic, tomatoes, red pepper, basil

Taken from cooking.nytimes.com/recipes/1376 (may not work)