Difference between revisions of "Dilled Pork Cutlets"
RealRecipes (talk | contribs) m (Text replace - "Category:Pork loin Recipes" to "Category:Meat Recipes Category:Pork loin Recipes") |
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* 2 teaspoons [[dill]] weed | * 2 teaspoons [[dill]] weed | ||
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# In a small bowl, stir together mustard, lemon juice and dill weed. | # In a small bowl, stir together mustard, lemon juice and dill weed. | ||
# In a large heavy skillet, melt butter over medium-high heat. | # In a large heavy skillet, melt butter over medium-high heat. | ||
Latest revision as of 13:18, 15 July 2012
Description
Pork Recipes by the South Carolina Department of Public Health, public domain government resource—original source of recipe
- Serves: 4
Ingredients
- 4 x 3-4 ounce pork cutlets, ¼" thick
- 2 teaspoons butter
- 2 tablespoons brown mustard (Dijon or stoneground)
- 2 tablespoons lemon juice
- 2 teaspoons dill weed
Procedures
- In a small bowl, stir together mustard, lemon juice and dill weed.
- In a large heavy skillet, melt butter over medium-high heat.
- Brush cutlets on both sides with mustard sauce; cook quickly until browned on both sides, turning once.
- Serve hot.
