Tasty and quick, this dish can be made
with cutlets from leg or loin cuts. Make the meal with tossed
salad greens and risotto.
Pork
Cutlets Tosca
- 1 pound boneless leg cutlets,
pounded to 1/8-inch thick
2 large eggs, beaten
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon salt
Dash black pepper
4 teaspoons butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice
- Combine eggs, garlic,
cheese, parsley, salt and pepper.
- Dip pork cutlets in flour,
then into egg batter.
- Heat butter in large skillet
over medium-high heat. Saute cutlets quickly until golden brown,
about 2 to 3 minutes per side, turning once.
- Sprinkle with lemon juice
just before serving.
Serves 4.
Recipe provided courtesy
of Pork, Be Inspired®.
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