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


  1. 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.
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