Tangy Breaded Pork Cutlet

1 lb boneless pork cutlets (4 oz each), pounded to 1/4 inch thick
2 large eggs
2 tbsp water
4 cloves garlic, minced
1/4 tsp crushed red pepper flakes
1/2 cup plain bread crumbs
2 tsp Italian seasoning
dash cayenne pepper
1/4 tsp sea salt
1/4 tsp fresh ground black pepper
2 large tomatoes, diced
1/2 medium onion, minced
1 tbsp minced basil
1/4 cup dry white wine
4 tbsp extra virgin olive oil, divided.

In a medium bowl, whisk together eggs and water. Place breadcrumbs on a plate and add red pepper Flakes, Italian seasoning, cayenne pepper, salt and black pepper; stir to combine.

Heat a large skillet over medium heat; add olive oil. Take each cutlet, dip in egg wash, then into breadcrumb mixture, then into the skillet. Cook 2-3 minutes on each side. Remove to a plate and cover with foil to keep warm. Discard remaining breadcrumb mixture and egg wash.

Add remaining 2 tbsp olive oil to pan, then add minced garlic and onion. Cook 3-4 minutes, or until onions are tender. Add tomatoes, basil and white wine. Stir to combine, bring to a simmer. Return pork cutlets to skillet and cook for 2 minutes more on each side or until no longer pink in the middle.

Place a cutlet on each individual plate, and spoon tomato mixture over top. Serve alongside a green vegetable, salad, and fresh bread.

Serves: 4.