Instructions: SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place butter in the skillet and when its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on thickness). Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over the cutlets. Sprinkle with parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.