Lemony Pork Or Chicken Scaloppine With Lemon Cream Sauce - cooking recipe

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

Preparation

Pound the cutlets into 1/4\" thick cutlets. Season with salt, pepper and a dash of garlic powder.
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.
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.
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.
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.