Today's guest post comes from my dad. As is the case with the rest of my family, he has an appreciation for good food, and while I haven't tried it myself, I'm sure this variation of the classic Chicken Francese is as delicious as he claims.
Just because you have no choice but to eat solo is no reason not to eat like Un Re (A King). Like many of you, your significant other may not be able to join you for every meal. My sweetheart Marjorie works 3 nights a week, but you'll never catch this paesano eating out of a can.
This is simple, fast and delizioso!
7 - 8 ounces thin boneless pork chop or pork cutlet
salt and freshly ground pepper
1/4 cup flour (or just enough to coat both sides)
1/4 cup of chicken broth (if you don't have canned broth, you can substitute a chicken bouillon cube or powder, just reduce the amount of salt on the meat and egg)
4 - 5 ounces dry white wine
2 tablespoons lemon juice (preferably fresh, though bottled could substitute)
1-1/2 tablespoons olive oil
1-1/2 tablespoons butter
1/2 tablespoon parsley (dried will substitute just fine)
If meat is not 1/4-inch thick, use a pounder. Sprinkle with salt and pepper (see note of caution regarding salt above).
Break egg into a shallow bowl, season with salt and pepper (again see note of caution regarding salt above) and beat until well blended. Spread flour on waxed paper. Mix together the broth, wine, and lemon juice in a measuring cup.
Heat the oil and butter in a skillet over medium heat until sizzling. Dip the pork in the flour, then the egg, and add to the pan in a single layer. If you have excess egg, add that to the hot oil and butter, creating a mini fried egg. Cook 3 minutes per side, until golden brown. Adjust the heat so the butter doesn't burn. Transfer the pork (and cooked egg) to a plate and put aside. Add the broth mixture (broth, wine, lemon juice) to the pan, raise the heat, and heat until slightly thickened (a minute or two). Stir in the parsley. Return the pork to the pan and turn once or twice in the sauce. Serve with lemon slices on top.