Recipe: Braised Pork Cutlets

May 23, 2011

Servings: 4


  • 4 pork cutlets, 4 oz. each
  • 2 Tbsp. flour
  • ½ tsp. Mrs. Dash (or other salt-free seasoning that does not contain potassium chloride)
  • 3 Tbsp. plus 1 tsp. margarine
  • 1/3 cup dry white wine
  • 2 Tbsp. fresh-squeezed lemon juice
  • 2 cups zucchini, julienned
  • 1 cup yellow summer squash, julienned
  • ½ cup red bell pepper, cut into strips
  • 1 clove garlic, minced
  • ¼ tsp. basil
  • 1/8 tsp. freshly ground black pepper


Pound each cutlet to ¼-inch thickness. Combine flour and salt-free seasoning. Dredge cutlets in flour mixture. Braise cutlets in 2 Tbsp. margarine in a large skillet over medium-high heat for 5 minutes on each side. Transfer to platter and keep warm. Add wine and lemon juice to the juices in the pan. Simmer until reduced to ¼ cup Stir in 1 tsp. margarine. Pour sauce over cutlets and keep warm. Place zucchini, squash, bell peppers and 1 Tbsp. margarine in skillet. Add garlic, basil and black pepper. Sauté 3–4 minutes on high heat. Transfer to platter with pork.

Nutrient Analysis per 1 cutlet and ¾ cup vegetables
Calories 403
Carbohydrates 9 g
Fat 32 g
Phosphorus 218 mg
Potassium 388 mg
Protein 20 g
Sodium 130 mg

Categories: Recipes