Tuesday, March 3, 2009

Pork Picatta

¼ cup all-purpose flour
dash salt
¼ tsp. black pepper
1 tbsp. water
1 egg
¼ cup italian bread crumbs
4 2-oz. pork cutlets
1 tbsp. olive oil
juice of 1 lemon
grated rind of 1 lemon
1 can chicken broth

Combine flour, salt, and pepper in a shallow dish. Combine water and egg in another dish, stirring with a whisk. Place breadcrumbs in a third shallow dish.

Working with one cutlet at a time, dredge in flour mixture, then egg mixture, and finally in breadcrumbs. Heat oil in a large non-stick skillet over medium high heat. Add cutlets to pan; cook 2 minutes on each side or until lightly browned.

Remove from pan; keep warm. Add broth, rind and juice to pan; simmer 3 minutes stirring continuously. Pour over cutlets and serve immediately.

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