Yield: 4

Adapted from many

Pork Francese is a savory Italian American dish featuring tender thin pork cutlets dredged in flour and egg, pan-fried until golden, and simmered in a bright lemon, white wine, and butter sauce

Pork:

• 1lb thin pork cutlets or cubed steaks

Breading:

• ½cup flour
• 2-3beaten eggs
• salt and pepper

Sauce:

• ½cup dry white wine
• ½cup chicken broth
• 1-2fresh lemons, juiced
• 2-4TBS butter

Garnish:

• Fresh parsley
• lemon slices

Prep the pork:

Season your pork cutlets with salt and pepper. Place the flour in one shallow dish and the beaten eggs in another.

Coat and fry:

Dredge each piece of pork lightly in the flour, shake off extra, and dip into the egg mixture. Cook in a skillet with heated oil and butter over medium heat for 2 to 3 minutes per side until golden brown. Remove and set aside.

Make the sauce:

In the same pan, add white wine and chicken broth, scraping up any browned bits. Stir in the fresh lemon juice and let the liquid simmer and reduce slightly.

Simmer together:

Return the cooked pork cutlets to the pan, spooning the lemon-butter sauce over them, and simmer for 5 to 7 minutes until the pork is fully tender and flavorful.