Pork Cutlets and Sautéed Vegetable
These pork cutlets are braised in a zesty sauce and then garnished with red peppers, zucchini and garlic.
Makes
Serving size
Ingredients
4 pork cutlets, 4 ounces each
2 tablespoons flour
½ teaspoon Mrs. Dash® (or other salt-free seasoning that does not contain potassium chloride)
1 tablespoon plus 3 teaspoons margarine
⅓ cup dry white wine
2 tablespoons fresh-squeezed lemon juice
2 cups zucchini, julienned
1 cup yellow summer squash, julienned
½ cup red bell pepper, cut into strips
1 clove of garlic, minced
¼ teaspoon basil
⅛ teaspoon black pepper, freshly grounded
Special Equipment
Cooking thermometer
Instructions
- Pound each cutlet to ¼-inch thickness.
- Combine flour and Mrs. Dash® or salt-free seasoning. Dredge cutlets in flour mixture.
- Braise cutlets in 2 teaspoon margarine in a large skillet over medium-high heat for 5 minutes on each side.
- Transfer to platter and keep warm.
- Add wine and lemon juice to the juices in the pan. Simmer until reduced to ¼ cup. Stir in 1 teaspoon margarine.
- Pour sauce over cutlets and keep warm.
- Place zucchini, squash, bell peppers and 1 tablespoon margarine in skillet.
- Add garlic, basil and black pepper. Sauté 3–4 minutes on high heat.
- Transfer to platter with pork and serve.
Cooking Tip
Use less butter to lower the amount of saturated fat.
Recipe contributed by Satellite Healthcare
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