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25 minutes
Prep: 10 minutes
Cook: 15 minutes
25 calories per serving view nutrition facts
4 servings
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| 4 | each | pork loin | cutlets |
| 1 | tablespoon | lemon pepper | |
| 1 | tablespoon | butter | heated in skillet |
| 4 | x | buns | sandwich |
| 4 | x | garnish | to taste, tomato, lettuce, etc. |
| 4 | wedges | lemon |
Coat cutlets well with lemon pepper.
Heat butter to sizzling in non-stick skillet.
Brown cutlets quickly on both sides.
Place cutlets on sandwich buns, serve with lemon wedges, tomato slices and other sandwich fixins.
| % Daily Value* | |
| Total Fat 3.0g | 4% |
| Saturated Fat 2.0g | 9% |
| Trans Fat 0.0g | |
| Cholesterol 8mg | 3% |
| Sodium 20mg | 1% |
| Total Carbohydrate 0.0g | 0% |
| Dietary Fiber 0.0g | 0% |
| Sugars 0.0g | |
| Protein 0.0g | 0% |
| Vitamin A | 2% | Vitamin C | 0% | |
| Calcium | 0% | Iron | 0% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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huck is the general term for the meat from the shoulder section of cattle. Cuts from the chuck tend to be tough with notable connective tissue and intramuscular fat. This is because these muscles are...
I am in catering business and cook for the love of cooking and eating. I tried your avocados with Roquefort (since I live in Paris and cheese is something I want to get my hands on), and the dish came out quite nice. My guests raved about it, but I only wish that this recipe would also have photos attach to it. It would be nice to see how my dish comes out compare to how it suppose to look like.
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