Directions:
- Heat the butter and oil in a large nonstick skillet over medium heat. Season the 10 pork cutlets with 2 teaspoons of the salt and the pepper. Cook the cutlets until lightly browned and cooked through, about 1 minute per side or until tender. Remove from pan. Set aside 4 cutlets and keep warm. Freeze 6 cutlets for another day.
- Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon, until slightly thickened, about 5 minutes. Remove from heat and stir in the lemon juice and the remaining salt. Drizzle the meat with the pan juices and sprinkle with the zest. Serve with Lemon Asparagus.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 222.17 Kcal (930 kJ) | ||
| Calories from fat | 118.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.18g | 20% | |
|---|---|---|---|
| Cholesterol | 74.54mg | 25% | |
| Sodium | 1864.42mg | 78% | |
| Potassium | 492.2mg | 10% | |
| Total Carbs | 0.18g | 0% | |
| Sugars | 0.04g | 0% | |
| Dietary Fiber | 0.04g | 0% | |
| Protein | 23.86g | 48% | |
| Vitamin C | 5.7mg | 10% | |
| Iron | 1.1mg | 6% | |
| Calcium | 24.4mg | 2% | |
| Amount Per 100 g | |||
| Calories | 118.17 Kcal (495 kJ) | ||
| Calories from fat | 63.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.01g | 20% | |
|---|---|---|---|
| Cholesterol | 39.65mg | 25% | |
| Sodium | 991.7mg | 78% | |
| Potassium | 261.8mg | 10% | |
| Total Carbs | 0.1g | 0% | |
| Sugars | 0.02g | 0% | |
| Dietary Fiber | 0.02g | 0% | |
| Protein | 12.69g | 48% | |
| Vitamin C | 3.1mg | 10% | |
| Iron | 0.6mg | 6% | |
| Calcium | 13mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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