Recipe: Italian Pork Cutlets with Butter and Wine Sauce

ITALIAN PORK CUTLETS

4 pork cutlets, split (If pre-made cutlets are not available, use 6-ounce pork chops and use meat mallet to flatten meat surface. Cutlets should be thin.)
FOR BREADING:
2 large eggs
1 cup flour
1 cup Italian bread crumbs
3 tablespoons canola oil
FOR THE BUTTER AND WINE SAUCE:
1/2 cup butter
2 garlic cloves, chopped
3 to 4 scallions, chopped
1/4 cup white wine
2 tablespoons lemon juice
Salt and ground black pepper (to taste)
chopped fresh parsley (for garnish)
2 tablespoons cold butter

TO PREPARE THE CUTLETS:
Beat eggs in a bowl and set aside.

Dredge cutlets in flour, coat with egg and cover with bread crumbs (evenly coat each side).

Heat large skillet and add oil. Once hot, place cutlets in pan and cook until both sides are golden brown. Remove from pan and place in oven on low-medium temperature to hold.

TO PREPARE THE BUTTER AND WINE SAUCE:
In a saucepan add butter, chopped garlic, scallions; saute until garlic and scallions are tender.

Add wine and lemon juice; reduce until sauce begins to thicken. Season with salt and pepper. Mount (add) cold butter to sauce, to smooth out sauce.

TO SERVE:
Remove pork from oven and cover with sauce and garnish with parsley prior to serving.

Makes 4 servings
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007