Pork Cutlets
12 slices Pork, cut ½ inch thick
Flour
½ cup butter or oleo
12 large eaves Boston Lettuce or Romaine
1 cup Dry White Wine
Juice of 1 Lemon
Salt and Pepper
➔Place the slices of pork between shets of waxed paper and pound them slightly
flatter with the flat side of a neat cleaver. Season with salt and pepper and dust
with flour. Heat 6 tablespoons of butter or oleo in large frypan over moderate to
high heat until golden and quickly brown the pork, a few slices at a time, for about
2 minutes on each side.