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Ingredients
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Pork Cutlet
Lemon Butter Sauce
Method
Pork Cutlet Preparation
- 1
Prepare the Pork
Begin by tenderizing the pork loin chops. Use a meat mallet to pound each piece to an even thickness of about 1/2 inch.
- 2
Set Up Breading Station
In three separate shallow dishes, place the all-purpose flour in the first, beaten eggs in the second, and breadcrumbs mixed with salt and pepper in the third.
- 3
Bread the Pork
Dredge each pork chop in flour, shaking off excess. Then dip into the beaten eggs, and finally coat with breadcrumbs, pressing gently to adhere.
- 4
Heat Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering.
- 5
Fry the Cutlets
Carefully place the breaded pork cutlets in the hot oil. Fry for about 4-5 minutes on each side, or until golden brown and cooked through. Remove and drain on paper towels.
Lemon Butter Sauce Preparation
- 6
Melt the Butter
In a small saucepan, melt the unsalted butter over medium heat.
- 7
- 8
Incorporate Lemon
Stir in the lemon juice and lemon zest. Season with salt and black pepper to taste.
- 9
Finish with Parsley
Remove from heat and stir in the fresh chopped parsley.