• 35 Ratings

Coating the meat in flour dries the surface so it can get a nice crust and helps thicken the sauce. Feel free to try this recipe with chicken cutlets, or turkey cutlets, halved horizontally.

Everyday Food, September 2012

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Read the full recipe after the video.

Recipe Summary

prep:
25 mins
total:
25 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place flour in a shallow dish and stir in 1 teaspoon lemon zest. Season pork with salt and pepper, then coat with flour, shaking off excess.

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  • In a large skillet, heat oil and 1 tablespoon butter over medium-high. In batches, cook pork until browned and cooked through, about 2 minutes per side. Transfer to a plate and tent loosely with foil.

  • Reduce heat to medium, add garlic and remaining tablespoon butter, and cook until fragrant, 30 seconds.

  • Add broth and cook, stirring, until reduced by half, 4 minutes. Return pork to pan along with any accumulated juices and lemon slices; cook until sauce has thickened slightly, 2 minutes. Add 1 tablespoon lemon juice, season with salt and pepper, and sprinkle with chives.

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Reviews

35 Ratings
  • 5 star values: 6
  • 4 star values: 12
  • 3 star values: 11
  • 2 star values: 6
  • 1 star values: 0
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