Pork Cutlets Tosca

1 pound boneless pork leg cutlets, pounded to 1/8" inch thick

2 eggs, beaten

2 cloves garlic, minced

2 tablespoons grated Parmesan cheese

1 tablespoon chopped parsley

1/8 teaspoon salt

Dash black pepper

4 teaspoons butter

3 tablespoons all-purpose flour

1 tablespoon lemon juice

Combine eggs, garlic, cheese, parsley, salt and pepper. Heat butter in large skillet over medium-high heat. Dip pork cutlets in flour, then into egg batter. Sauté cutlets quickly until golden brown, about 2-3 minutes per side, turning once. Serve sprinkled with lemon juice.

Servings: 4

Serving Ideas: Mashed Potatoes and Sautéed Corn with red peppers.

Suggested Wine: Pair with a Riesling.