Pork Cutlets Tosca
Tasty and quick, this is a great dish for a busy weekday or weekend. Make it a complete meal with buttered pasta a tossed green salad.
1 pound boneless pork 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.
Makes 4 servings.
Recipe provided courtesy of National Pork Board.