Scaloppine With Any Meat

• 1 pound any meat cutlets (veal, chicken, turkey, pork), pounded 1/4 inch thick
• Kosher salt and black pepper
• Unsalted butter
• 1 to 2 garlic cloves, grated on a Microplane or minced
• Lemon or lime wedges

1. Season cutlets with salt and pepper.
2. Melt butter in a large skillet over high heat.
3. Add cutlets and cook quickly, about 1 minute per side.
4. Transfer cutlets to a plate.
5. Return skillet to low heat.
6. Add garlic and cook, swirling the pan, until you can smell it.
7. Squeeze in the lemon or lime juice and season with salt and pepper.
8. Spoon over cutlets and serve.

cutlets, kosher salt, butter, garlic, lemon

Taken from cooking.nytimes.com/recipes/1017702 (may not work)