Ingredients
-
1
-
6
-
1
-
1
-
-
1
-
2
-
1/4
-
1
-
-
-
1/2
-
1
-
1
-
2
Directions
Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce, For a special occasion or a simply delicious weeknight dinner I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce The shelf stuff is to cover up bad pizza , enjoyed it Cream got too thick though–and I had only used milk I’m not a good last minute cooker so I gave it too much cooking time
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Steps
|
1
Done
|
Pound the Cutlets Into 1/4 Thick Cutlets. Season With Salt, Pepper and a Dash of Garlic Powder. |
|
2
Done
|
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. |
|
3
Done
|
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. |
|
4
Done
|
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. |
|
5
Done
|
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. |
