Tangy Pork Cutlets

I had high hopes for Tangy Pork Cutlets. I just KNEW they would be a big hit. But they were quite the opposite.

Obviously, this isn't my photo. I decided to blog about this dish after we were done.

I didn't mind them, especially the bite I took that was nice and tender. But I think the mistake I made was using light olive oil instead of butter. (There really is no substitute for butter, folks.) I was attempting to make this dish a little healthier--doctor's orders--and it just didn't work out like I had hoped. The mister took two bites and said, "No, thank you." 

The prep is super simple, so that was nice. If you're going to try your hand at this, definitely don't cook these as long as suggested. Pork gets tough quickly. I also wouldn't cover them. They get all moist that way, and you lose the crispiness.

The flavor was fine. I didn't really get "tangy" but maybe that's just me. If you try these, please comment and let me know!

Tangy Pork Cutlets

3 tablespoons lemon juice
1 large egg, beaten
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon lemon pepper
1 pound pork cutlets ( 1/4 inch thick)
2 cups crisp rice cereal, crushed
4 tablespoons butter

Combine the lemon juice and egg in a shallow dish.

Combine flour, salt and lemon pepper in a shallow dish.

Coat pork with flour mixture. Dip in lemon juice mixture, then coat with cereal.

Heat butter in a large skillet over medium-high heat. Cook pork in melted butter until browned, about 2 minutes per side. Reduce the heat to low. Cook, covered, until pork is tender, about 21 minutes.