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Tasty and quick, this dish can be made with cutlets from leg or loin cuts. Make the meal with tossed salad greens and risotto.

Pork Cutlets Tosca

1 pound boneless leg cutlets, pounded to 1/8-inch thick
2 large eggs, beaten
2 cloves garlic, minced
2 tablespoons freshly grated Parmesan cheese
1 tablespoon chopped parsley
1/8 teaspoon salt
Dash black pepper
4 teaspoons butter
3 tablespoons all-purpose flour
1 tablespoon lemon juice

1. Combine eggs, garlic, cheese, parsley, salt and pepper.
2. Dip pork cutlets in flour, then into egg batter.
3. Heat butter in large skillet over medium-high heat. Saute cutlets quickly until golden brown, about 2 to 3 minutes per side, turning once.
4. Sprinkle with lemon juice just before serving.

Serves 4.

Nutrition Facts
Calories 270 calories
Protein 29 grams
Fat 14 grams
Sodium 230 milligrams
Cholesterol 170 milligrams
Saturated Fat 6 grams
Carbohydrates 5 grams
Fiber 0 grams

Recipe provided courtesy of Pork, The Other White Meat.