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4 servings
suggest servings
| 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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One thing I noticed when I first attended college was how much I missed home-cooked meals. The spine-tingling aromas, the delicious taste you experienced after every bite of food and how full you we’re after your second helping of dinner. ...
At Thanksgiving, I will make this recipe again, I tried this recipe last weekend with my friends, all of them loved these roots vegetables, using red wine to braise them, adding fantastic flavor, I already gave this recipe to my friends, good recipe to share.
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