Pork cutlets are thin enough to cook quickly. Serve with canned beans and spinach for a tasty Italian-style entree.

What's in a name?

Sometimes an unhealthy dash of hysteria.

Just in case you missed the news flash: You can't get swine flu (now referred to as H1N1 virus) from eating pork because it is not a food-borne illness. To prove it, Kansas Gov. Mark Parkinson ate a grilled pork loin outside the state Capitol in Topeka.

"I think we're starting to bounce back as far as consumer confidence," says Diane Slater, director of communication for the Missouri Pork Association, based in Columbia, Mo.

Although pork producers were understandably unnerved by the recent news coverage, national polls found 93 percent of consumers who eat pork reported no change in behavior or attitude.

The Star's Pork Cutlets With Warm Florentine Bean Salad features quick-cooking, lean and tender "cutlets" that will get dinner on the table in a matter of minutes. But, says Pam Johnson, director of consumer communications for the National Pork Board: "It's not a standard cut. What it refers to is a really thin cut of meat."

The cutlets are served with wilted spinach, a leafy green packed with iron and vitamins A and C. We added cannellini beans, a creamy, white Italian kidney bean with a thin skin that allows them to easily absorb the savory and nutritious flavors of garlic, fennel and basil.

Shopping and preparation tip: If your store does not typically sell "cutlets," ask the butcher to cut some for you. Or, as a substitute, buy 1 pound thin, boneless, loin chops or pork tenderloin. Slice tenderloin crosswise into pieces. Pound chops or slices until about Z\v-inch thick.

2 teaspoons olive oil, divided1 pound boneless pork cutlets2 cloves garlic, minced1 onion, chopped1 fennel bulb, trimmed, halved and thinly sliced1/8 teaspoon crushed red pepper flakes1/8 teaspoon pepper1/8 teaspoon salt1 cup reduced sodium chicken broth1 (15-ounce) can cannellini beans, rinsed and drained6 ounces fresh spinach leaves (about 6 cups), washed and tough stems trimmed1 tablespoon fresh minced basil2 teaspoons fresh-squeezed lemon juiceHeat 1 teaspoon olive oil in large skillet over medium-high heat. Add pork cutlets and cook 2 to 3 minutes on each side, or until browned. Remove pork from skillet and set aside.Add remaining oil to skillet. Add garlic, onion and fennel and cook, stirring frequently, over medium-high heat, 2 to 3 minutes or until vegetables are just crisp-tender.Arrange pork over vegetables. Season with crushed red pepper, pepper and salt. Add broth and beans. Cover and cook over medium heat, 2 minutes or until beans are hot and liquid is boiling. Add spinach and basil; cover and cook 2 to 3 minutes or just until spinach is wilted and pork is cooked to medium doneness and is slightly pink inside. (Do not overcook.)Spoon vegetables and pork into a deep platter. Blend lemon juice into remaining liquid in skillet then pour juices over pork and vegetables. Makes 4 servings.Per serving (about 3 ounces cooked pork, 1 ¼ cups vegetables and ¼ cup liquid): 302 calories (29 percent from fat), 10 grams total fat (3 grams saturated), 67 milligrams cholesterol, 25 grams carbohydrates, 31 grams protein, 315 milligrams sodium, 8 grams dietary fiber.