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Credit: Dasha Wright

Recipe Summary

prep:
20 mins
total:
20 mins
Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat the butter and oil in a large nonstick skillet over medium heat. Season the 10 pork cutlets with 2 teaspoons of the salt and the pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day.

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  • Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt. Drizzle the meat with the pan juices and sprinkle with the zest. Serve with Lemon Asparagus.

Source

Meals Made Easy

Nutrition Facts

calcium 23mg; 226 calories; calories from fat 1%; carbohydrates 1g; cholesterol 72mg; fat 14g; iron 1mg; protein 23mg; saturated fat 5g; sodium 1870mg.
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