Pork Scaloppine

• 1 tablespoon unsalted butter
• 1 tablespoon olive oil
• 1 1-pound pork loins, cut into 10 cutlets, then pounded to 1/8 inch thick
• 3 teaspoons kosher salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup chicken broth
• 1 teaspoon lemon juice
• 1 tablespoon lemon zest

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

unsalted butter, olive oil, pork loins, kosher salt, freshly ground black pepper, chicken broth, lemon juice, lemon zest

Taken from www.myrecipes.com/recipe/pork-scaloppine (may not work)