Prep Time: 10 minutes
Cook Time: 10 minutes
FOR ROASTS, CHOPS and TENDERLOINS
Cook to 145 F with 3 minute rest
4 pork cutlets, 4 ounces, 1/4-inch thick
1 teaspoon lemon pepper, reduced sodium
2 teaspoons butter, unsalted
4 large sandwich buns, split
Coat cutlets well with lemon pepper to taste. In a large nonstick skillet, heat butter to sizzling over medium-high heat. Cook cutlets quickly to brown both sides, turning once, about 4 minutes total. Place on buns; serve with lemon wedges.
Wine Suggestion: Try a chilled rose or vin gris wine.
A sandwich version of the classic Piccata, these sandwiches borrow the lemon flavor profile that’s a satisfying foil to cutlets sautéed in butter. Accompany with Creamy Cabbage Slaw, cherry tomatoes and chips.
Calories: 300 calories
Protein: 29 grams
Fat: 9 grams
Sodium: 378 milligrams
Cholesterol: 82 milligrams
Saturated Fat: 4 grams
Carbohydrates: 22 grams
Fiber: 1 grams