Pork or Chicken Cutlets Tosca

This recipe was good.  We liked it.

1-pound boneless pork or chicken cutlets, pounded to 1/8 inch

2 eggs

2 cloves garlic, minced

2 T. grated Parmesan cheese

1 T. chopped parsley

1/8 t. salt and dash of pepper

4 t. butter or olive oil

1/4 c. flour

1 T. fresh lemon juice

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