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