Lemon Pork Loin Cutlets

Ingredients

To prepare the lemon pork loin cutlets, begin by trimming any excess fat from the meat (leaving a small amount if desired). If the slices are too large, cut them in half. Squeeze the lemons and strain the juice. Place some flour on a shallow plate to lightly coat the meat.
In a large, high-sided skillet, heat a knob of butter together with 2 tablespoons of extra virgin olive oil. Using both fats prevents the oil from overheating and burning, keeping the temperature consistent while making the meat much more flavorful.
While the butter melts, dredge the pork cutlets in the flour and shake off any excess. Arrange them in the skillet over high heat and sear on the first side for about 4 minutes, then flip them over. Season with salt and pepper.
Lower the heat and pour in the reserved lemon juice. Dissolve one tablespoon of flour in two tablespoons of water and add it to the skillet. Stir gently to allow the sauce to thicken, and continue cooking the pork cutlets for a total of 10 to 12 minutes, depending on their thickness.
Once cooked, finish the cutlets by garnishing with freshly grated lemon zest and a little chopped parsley. Taste the sauce and adjust the salt if needed.
Serve the pork cutlets immediately while piping hot, spooning the pan sauce generously over the top.