1 pound boneless Armour Trim & Tender Pork cutlets, 1/4 in. thick
1/2 cup all-purpose flour
3 tablespoons butter, divided
1/4 cup honey
1/4 cup chopped pecans
Servings: 4
Dredge cutlets in flour, shaking off excess. Heat one tablespoon butter in heavy skillet over medium heat. Add cutlets and brown on both sides, about 5-6 minutes. Stir together remaining tablespoon butter, honey, and pecans, add to skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to serving platter, pour sauce over.
Preparation Time: 30 minutes
1/2 cup all-purpose flour
3 tablespoons butter, divided
1/4 cup honey
1/4 cup chopped pecans
Servings: 4
Dredge cutlets in flour, shaking off excess. Heat one tablespoon butter in heavy skillet over medium heat. Add cutlets and brown on both sides, about 5-6 minutes. Stir together remaining tablespoon butter, honey, and pecans, add to skillet, stir gently. Cover and simmer gently for 7-8 minutes. Remove cutlets to serving platter, pour sauce over.
Preparation Time: 30 minutes
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