Pork Piccata Sandwiches

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Prep Time: 10 minutes
Cook Time: 10 minutes
Servings: 4

FOR ROASTS, CHOPS and TENDERLOINS

Cook to 145 F with 3 minute rest

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Ingredients

4 pork cutlets, 4 ounces, 1/4-inch thick
1 teaspoon lemon pepper, reduced sodium
2 teaspoons butter, unsalted
4 large sandwich buns, split
Lemon wedges

Cooking Directions

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.

Serves 4.

Wine Suggestion: Try a chilled rose or vin gris wine.

Serving Suggestions

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.

Nutrition Information

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

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About the Cut: Cutlet

A cutlet is a thin, tender cut of pork that is often taken from the sirloin end of the loin after the tenderloin and bones have been removed.

About the Cooking Method: Sauteing

COOKING BASICS:
1)	Heat a small amount of oil in a large heavy skillet over a medium-high heat.
2)	Place pork in skillet; do not cover.
3)	Cook pork uncovered, turning occasionally. For stir-frying, cook over high heat, stirring constantly.

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Tips and Tricks

Buying, Handling & Storage Tips

Cutlets also may come from the leg or from a tenderloin that has been sliced crosswise and flattened. Supermarkets may label thin slices of cutlet as scaloppini.

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Butcher's Tips

Traditional cutlets are great for quick meals and casual dining. They may be prepared to stand alone as a dinner entrée or may be used in sandwiches. Cutlets are best when quickly cooked, either by sautéing or grilling.