1. Heat the butter and oil in a large nonstick skillet over medium heat. 2. Season the 10 pork cutlets with 2 tsp of the salt and pepper. 3. Cook the cutlets until lightly browned and cooked through, about 1 min per side or until tender. 4. Remove from pan. 5. Set aside 4 cutlets and keep warm, and save the other 6 for another meal. 6. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon until slightly thickened, about minutes. 7. Remove from heat and stir in the lemon juice and the remaining salt. 8. Drizzle the meat with the pan juices and sprinkle with the zest. 9. Serve with Lemon Asparagus. ---------------------------------------------------------------------------
Nutrition
Ingredients
