24 pork cutlets
6 tablespoons of butter
9 tablespoons of olive oil
1 1/2 teaspoons of dried thyme or 3 tablespoons of fresh thyme, finely chopped
3 tablespoons of all-purpose flour
1 cup of dry white wine
1 tablespoon of English mustard
3 tablespoons of lemon juice
parsley for garnish or thyme
24 pork cutlets
6 tablespoons of butter
9 tablespoons of olive oil
1 1/2 teaspoons of dried thyme or 3 tablespoons of fresh thyme, finely chopped
3 tablespoons of all-purpose flour
1 cup of dry white wine
1 tablespoon of English mustard
3 tablespoons of lemon juice
parsley for garnish or thyme
Melt 2 tablespoons of butter in a large skillet
Add 3 tablespoons of olive oil and heat through
Add one-third of the amount of thyme indicated and cook slowly
Season the pork cutlets with salt and black pepper
Place 8 of them in the skillet over the thyme
Increase the heat and brown the pork cutlets on one side
Flip them and dust the second side with all-purpose flour
Add one-third cup of dry white wine and 1/4 tablespoon of English mustard
Tilt the skillet from side to side to mix the ingredients
Cover and cook slowly for 5 minutes
Add 1 tablespoon of lemon juice and tilt the skillet again to coat the pork cutlets well
Cover and cook slowly for another 30 minutes, or until cooked through
Keep them warm while preparing (in the same way) the remaining pork cutlets
Once all are ready, arrange them in a heated serving dish and pour the sauce over them
If desired, garnish with chopped parsley or 1 sprig of thyme and serve immediately.
