Pork Cutlets Tosca
1 pound boneless pork leg cutlets, cut thin and pounded to 1/8 inch
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
Combine eggs, garlic, cheese, parsley, salt and pepper well.
Heat butter in large skillet over medium-high heat.
Dip pork cutlet into flour, then into egg batter.
Sauté cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
Serve sprinkled with lemon juice.
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