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.