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Corinne Villa
Pork schnitzels with lemon juice
Pork cutlets with gravy with lemon and coriander
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Ingredients
Directions
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Clean lemon and grate half of skin. Halve lemon and squeeze out half (other half is not used). Mix with fork in deep plate flour with pinch of salt and pepper. Dab fillet strips dry with kitchen paper and swirl through seasoned flour.
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Shake off excess flour from meat.
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Heat 2 tablespoons of butter in frying pan. Bake cutlets in about 8 minutes until golden brown and done. Take cutlets out of the pan and keep warm. Serve lemon zest and juice and 1 tablespoon of water through cooking fat. Stir in stir-frying well. Melt residue of butter in gravy.
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Put cutlets on plates and pour gravy over them. Cut coriander fine above it.
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Nutrition
320Calories
Sodium0% DV1.270mg
Fat34% DV22g
Protein46% DV23g
Carbs2% DV6g
Fiber20% DV5g
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