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pork francaise

pork francaise

serves 4
by nancy stone

Ingredients

  • 1 lb pork cutlets thinly sliced
  • 3 eggs beaten
  • ½ cup flour
  • salt pepper
  • ½ stick butter
  • 4 tbl olive oil
  • ½ cup white wine
  • ½ cup chicken broth
  • 2 lemons
  • parsley

Instructions

  1. place eggs and flour in separate shallow dishes
  2. season pork with salt and pepper
  3. dip pork in egg, then flour, then egg again
  4. melt butter and oil together in a skillet
  5. add pork and cook 3-4 minutes per side on medium until browned
  6. remove pork from pan
  7. deglaze pan with wine and scrape up anything left in the pan
  8. add chicken broth and bring to a boil
  9. add pork back in and turn to low
  10. add juice from 1 lemon and cook for 3-5 minutes until thickened slightly
  11. slice the second lemon
  12. add the parsley and sliced lemon and serve.