Lemony Pork or Chicken Scaloppine With Lemon Cream Sauce

For a special occasion or a simply delicious weeknight dinner. I cannot emphasize enough that freshly grated cheese melts better and makes for a smoother sauce. The shelf stuff is to cover up bad pizza.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1  lb boneless pork cutlets or 1  lb  boneless skinless chicken cutlet
• 6  tablespoons flour
• 1  lemon, zest of
• 1  dash garlic powder
•  salt and pepper
• 1  egg
• 2  tablespoons milk or 2  tablespoons water
• 1⁄4 cup olive oil
• 1  tablespoon butter
•  parsley, minced

• Lemon Cream Sauce

• 1⁄2 tablespoon butter
• 1  tablespoon lemon juice
• 1  cup heavy cream
• 2  tablespoons pecorino romano cheese or 2  tablespoons parmesan cheese, freshly grated
•  garlic powder
•  salt
•  fresh ground black pepper

Directions

1. Pound the cutlets into 1/4” thick cutlets. Season with salt, pepper and a dash of garlic powder.
2. In one bowl, whisk together eggs and milk or water. In another dish, add flour, season with a little salt and pepper and lemon zest, stirring to combine.
3. Dip pork cutlets into the egg mixture, turning to coat then dip into the flour mixture; coating both sides. Lay coated cutlets on waxed paper.
4. In a large saute pan, heat the butter and oil until hot. Fry the cutlets until they are browned on each side, about 3-4 minutes. Drain on paper towels to remove excess oil. Place cutlets on a serving platter and drizzle the lemon sauce on top. Garnish with minced parsley.
5. To make lemon cream sauce: In a small saucepan, melt butter. Add lemon juice, heavy cream, cheese, salt and pepper and bring to a boil. Reduce heat and simmer low for 7-10 minutes until sauce reduces and thickens to desired consistency.