Lemony Pork Or Chicken Scaloppine With Lemon Cream Sauce

• 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

1. Pound the cutlets into 1/4" thick cutlets. Season with salt, pepper and a dash of garlic powder.
2. 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.
3. 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.
4. 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.
5. 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.

pork cutlets, flour, lemon, garlic powder, salt, egg, milk, olive oil, butter, parsley, lemon cream sauce, butter, lemon juice, heavy cream, pecorino romano cheese, garlic, salt, fresh ground black pepper

Taken from www.food.com/recipe/lemony-pork-or-chicken-scaloppine-with-lemon-cream-sauce-468478 (may not work)