Lemon Pork Picatta in 15 minutes
1/2
cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground pepper
1/4 cup lemon juice
1 pound pork cutlets*
1/2 cup butter or margarine
In 9 inch pie pan stir together flour, salt and pepper.
In medium bowl place lemon juice. Dip pork cutlets in lemon juice; lightly coat
both sides of pork cutlets with flour mixture.
In 10 inch skillet melt 2 tablespoons butter over medium heat until sizzling.
Place 4 to 6 pork cutlets in melted butter; cook until browned (2 to 4 minutes
on each side). Remove pork cutlets to serving platter; keep warm. Repeat with
remaining butter and pork cutlets.
Note: *1 pound boneless pork loin roast, sliced 1/4 inch, can be substituted for
1 pound pork cutlets. Meat cutter can slice pork loin roast at meat counter or
freeze roast for 2 to 3 hours for easier slicing.
