Lemon Pork Picatta

Lemon Pork Picatta in 15 minutes

1/2 cup all purpose flour

1/2 teaspoon salt

1/2 teaspoon coarsely ground pepper

1/4 cup lemon juice

1 pound pork cutlets*

1/2 cup butter or margarine

In 9 inch pie pan stir together flour, salt and pepper.

In medium bowl place lemon juice. Dip pork cutlets in lemon juice; lightly coat both sides of pork cutlets with flour mixture.

In 10 inch skillet melt 2 tablespoons butter over medium heat until sizzling. Place 4 to 6 pork cutlets in melted butter; cook until browned (2 to 4 minutes on each side). Remove pork cutlets to serving platter; keep warm. Repeat with remaining butter and pork cutlets.

Note: *1 pound boneless pork loin roast, sliced 1/4 inch, can be substituted for 1 pound pork cutlets. Meat cutter can slice pork loin roast at meat counter or freeze roast for 2 to 3 hours for easier slicing.