The Ultimate Pork Francese we are obsessed with the pork francese at Belmont

The Ultimate Pork Francese we are obsessed with the pork francese at Belmont Tavern, so I tried my hand at recreating it.. canned sliced mushrooms and all! It was magic. Thinly pounded center cut pork cutlets, a light egg coating, and a rich lemon sauce— perfection! I served the pork and sauce over some capellini!

Ingredients:
Pork
– 1 lb pork cutlets
– 3 eggs
– 1.5 cups flour
– juice from 1/2 lemon
– 1/3 Parmesan cheese, grated
– 1 tsp garlic powder
– 1 tsp onion powder
– salt and pepper
– butter and oil to fry
Sauce
– 4 tbsp kerrygold butter, divided
– 2 tbsp flour
– 1/2 cup dry white wine
– 2 cups chicken broth
– juice from two lemons + one sliced lemon
– 1 can sliced mushrooms, drained
– parsley for garnish

Ingredients:
– pat cutlets dry and place on a lines baking sheet. Pound thin and season both sides with salt and pepper.
– in one shallow bowl, whisk eggs with Parmesan and lemon juice (1/2 lemon!). In a separate plate combine flour, salt, pepper, onion powder and garlic powder.
– in a cast iron pan / large skillet, heat 2 tbsp butter and olive oil to coat the pan. Dredge the cutlets in the flour mixture, then into the egg mixture (letting excess run off). Add to the skillet and cook 3-4 minutes per side until cooked and golden brown. Set aside and continue until cutlets are completed, adding butter/oil to the pan as needed.
– wipe out the skillet / discard the grease.
– cut up one lemon into thin slices and place into the pan with a dash of butter, to brown and caramelize. Remove and set aside.
Now onto the sauce
– over medium heat, add 2 tbsp butter until beginning to bubble. Add 2 tbsp flour and stir until combined for 1-2 minutes.
– add the white wine, lemon juice, chicken stock and bring to a bowl. Continue to stir. After 2 minutes, add the mushrooms. Once this thickens and reduces by almost half add 2 more tbsp of butter. Whisk together. Add salt and pepper to taste.
– add the cutlets back to the pan to heat through and coat with the sauce.
– transfer to serving dish with tongs— cutlets, sauce, mushrooms, parsley and lemon slices!