Ingredients
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6 tablespoons flour
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1 lemon, zest of
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1 dash garlic powder
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salt and pepper
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2 tablespoons milk or 2 tablespoons water
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1/4 cup olive oil
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1 tablespoon butter
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parsley, minced
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1/2 tablespoon butter
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1 tablespoon lemon juice
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1 cup heavy cream
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2 tablespoons pecorino romano cheese or 2 tablespoons parmesan cheese, freshly grated
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garlic powder
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salt
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1 egg
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1 lb boneless pork cutlets or 1 lb boneless skinless chicken cutlet
Instructions
- Pound the cutlets into 1/4†thick cutlets. Season with salt, pepper and a dash of garlic powder.
- In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
- Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
- In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
- To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.