Tasty and quick, this dish can be made with cutlets from leg or loin cuts. Make the meal with tossed salad greens and risotto.
- 1 pound pork cutlets (leg pounded to 1/8-inch thick)
- 2 eggs (beaten)
- 2 cloves garlic (minced)
- 2 tablespoons parmesan cheese (grated)
- 1 tablespoon parsley (chopped)
- 1/8 teaspoon salt
- 1 dash pepper
- 4 teaspoons butter
- 3 tablespoons flour
- 1 tablespoon lemon juice
- Combine eggs, garlic, cheese, parsley, salt and pepper. Heat butter in large skillet over medium-high heat. Dip pork cutlets in flour, then into egg batter. Saute cutlets quickly until golden brown, about 2-3 minutes per side, turning once. Sprinkle with lemon juice just before serving.