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Pork Cutlets Tosca



  • 1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch
  • 2 eggs
  • 2 cloves garlic, minced
  • 2 tablespoons grated Parmesan cheese
  • 1 tablespoon chopped parsley
  • 1/8 teaspoon salt and dash of pepper
  • 4 teaspoons butter
  • 3 tablespoons flour
  • 1 tablespoon lemon juice


  1. Combine eggs, garlic, cheese, parsley, salt and pepper well.
  2. Heat butter in large skillet over medium-high heat.
  3. Dip pork cutlet into flour, then into egg batter.
  4. Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
  5. Serve sprinkled with lemon juice.

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