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15-20 sm. cutlets pounded thin 1 c. flour 1/2 tsp. ground marjoram 1 tsp. salt Fresh ground pepper 1/4 lb. butter 1/2 c. olive oil 1 clove garlic, crushed 1/2 c. fresh lemon juice Zest from 1/2 lemon Mix flour, salt, marjoram and pepper. Coat cutlets in flour mixture. Melt butter in oil and add garlic. Saute cutlets in oil/butter on both sides. Remove cutlets to a heated platter. Heat oil more, add lemon juice and zest. Add cutlets again, then serve. | |
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