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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Heat the butter and oil in a large nonstick skillet over medium heat. | 2. Season the 10 pork cutlets with 2 tsp of the salt and pepper. | 3. Cook the cutlets until lightly browned and cooked through, about 1 min per side or until tender. | 4. Remove from pan. | 5. Set aside 4 cutlets and keep warm, and save the other 6 for another meal. | 6. Add the chicken broth to the pan and simmer, scraping up the brown bits with a wooden spoon until slightly thickened, about minutes. | 7. Remove from heat and stir in the lemon juice and the remaining salt. | 8. Drizzle the meat with the pan juices and sprinkle with the zest. | 9. Serve with Lemon Asparagus. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
butter	1	tablespoon	unsalted	85.5	3.9285	2.6715	7.2
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
pork loin	2	lb	cut	1795.2041	0.0	178.9764	114.0589
kosher salt	3	teaspoons		-	-	-	-
black pepper	1/4	teaspoon	ground	1.4432	0.3677	0.0597	0.0187
chicken broth	1	cup	reduced sodium fat free	78.12	1.89	11.1384	2.6208
lemon juice	1	teaspoon		1.1183	0.3508	0.0178	0.0122
lemon zest	1	teaspoon		-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.