{"id":56707,"date":"2026-08-04T10:11:27","date_gmt":"2026-08-04T16:11:27","guid":{"rendered":"https:\/\/nowellfamily.org\/cookbook\/?p=56707"},"modified":"2026-08-04T10:12:25","modified_gmt":"2026-08-04T16:12:25","slug":"pork-cutlets-francese","status":"publish","type":"post","link":"https:\/\/nowellfamily.org\/cookbook\/2026\/08\/04\/pork-cutlets-francese\/","title":{"rendered":"Pork Cutlets, Francese"},"content":{"rendered":"<h4 style=\"text-align: center;\">Yield: 4<\/h4>\n<h6 style=\"text-align: center;\">Adapted from many<\/h6>\n<p>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<br \/>\n<strong><br \/>\nPork:<\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">1<\/span><span class=\"ingredient-name\">lb thin pork cutlets or cubed steaks<\/span><\/li>\n<\/ul>\n<p><strong>Breading: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup flour <\/span><\/li>\n<li><span class=\"quantity\">2-3<\/span><span class=\"ingredient-name\">beaten eggs <\/span><\/li>\n<li><span class=\"id-ingredient-name\">salt and pepper<\/span><\/li>\n<\/ul>\n<p><strong>Sauce: <\/strong><\/p>\n<ul>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup dry white wine<\/span><\/li>\n<li><span class=\"quantity\">\u00bd<\/span><span class=\"ingredient-name\">cup chicken broth<\/span><\/li>\n<li><span class=\"quantity\">1-2<\/span><span class=\"ingredient-name\">fresh lemons, juiced<\/span><\/li>\n<li><span class=\"quantity\">2-4<\/span><span class=\"ingredient-name\">TBS butter<\/span><\/li>\n<\/ul>\n<p><strong>Garnish: <\/strong><\/p>\n<ul>\n<li><span class=\"id-ingredient-name\">Fresh parsley <\/span><\/li>\n<li><span class=\"id-ingredient-name\">lemon slices <\/span><\/li>\n<\/ul>\n<p><strong><br \/>\nPrep the pork: <\/strong><\/p>\n<p>Season your <strong>pork cutlets<\/strong> with <strong>salt<\/strong> and <strong>pepper.<\/strong> Place the <strong>flour<\/strong> in one shallow dish and the <strong>beaten eggs<\/strong> in another.<\/p>\n<p><strong><strong>Coat and fry: <\/strong><\/strong><\/p>\n<p>Dredge each piece of <strong>pork<\/strong> lightly in the <strong>flour,<\/strong> shake off extra, and dip into the <strong>egg mixture.<\/strong> Cook in a skillet with heated <strong>oil<\/strong> and <strong>butter<\/strong> over medium heat for 2 to 3 minutes per side until golden brown. Remove and set aside.<\/p>\n<p><strong><strong>Make the sauce: <\/strong><\/strong><\/p>\n<p>In the same pan, add <strong>white wine<\/strong> and <strong>chicken broth,<\/strong> scraping up any browned bits. Stir in the fresh <strong>lemon juice<\/strong> and let the <strong>liquid<\/strong> simmer and reduce slightly.<\/p>\n<p><strong><strong>Simmer together: <\/strong><\/strong><\/p>\n<p>Return the <strong>cooked pork cutlets<\/strong> to the pan, spooning the <strong>lemon-butter sauce<\/strong> over them, and simmer for 5 to 7 minutes until the <strong>pork<\/strong> is fully tender and flavorful.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>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: \u00bdcup flour 2-3beaten eggs salt and pepper Sauce: \u00bdcup dry white wine \u00bdcup chicken broth 1-2fresh lemons, juiced 2-4TBS butter Garnish: Fresh parsley lemon slices Prep the pork: Season your pork cutlets with salt&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"https:\/\/nowellfamily.org\/cookbook\/2026\/08\/04\/pork-cutlets-francese\/\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":56708,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[12],"tags":[282,314],"class_list":["post-56707","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-pork","tag-lemon","tag-pork-cutlets"],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2026\/08\/PorkFrancese.jpg?fit=624%2C328&ssl=1","_links":{"self":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56707","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/comments?post=56707"}],"version-history":[{"count":2,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56707\/revisions"}],"predecessor-version":[{"id":56710,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/posts\/56707\/revisions\/56710"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media\/56708"}],"wp:attachment":[{"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/media?parent=56707"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/categories?post=56707"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/nowellfamily.org\/cookbook\/wp-json\/wp\/v2\/tags?post=56707"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}