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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
1 tablespoon unsalted butter |
1 tablespoon olive oil |
1 1-pound pork loins, cut into 10 cutlets, then pounded to 1/8 inch thick |
3 teaspoons kosher salt |
1/4 teaspoon freshly ground black pepper |
1 cup chicken broth |
1 teaspoon lemon juice |
1 tablespoon lemon zest |
lemon asparagus |
Directions:
1. 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.
2. 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.
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