Breaded Pork Cutlet with Lemon Butter Cream Sauce

Having grown tired of red sauce and meatballs or my wife's favorite, Chicken and Broccoli with Ziti, I figured why not try something new.  I like lemon. Check that.  I LOVE lemon. You could put lemon on concrete and I'd eat it. So, why not fire off a lemon butter cream sauce and add the always under utilized breaded pork cutlet?  No reason not to try it.  This is another recipe that you can put together rather quickly with things you most likely already have in your kitchen.  This one just requires you to make your own sauce and your own bread crumbs.  Nothing Earth shattering.

3-4 medium pork chops
3 slices of bread (for bread crumbs, recipe below)
1 1/2 cups milk
1/2 cup half and half
1/2 cup lemon juice
1/2 cup grated parmesan cheese
2 tbsp butter (room temp)
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano
1 box of angel hair (or pasta of your choice)
olive oil for sauteing

Pork:
Find a package of 3-4 medium sized pork chops. Trim the fat off and hammer the chops until they are about 1/4 inch thick.  Salt and pepper the cutlets and toss them in a bowl with 2 tbsp of olive oil and set them aside.

Bread crumbs:
3 slices of toasted bread
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1 tsp oregano

After the bread has cooled, place the slices of bread, along with the spices in a food processor and blend until the slices of bread become a fine crumb.  Toss the bread crumbs into the bowl containing the pork and olive oil and toss together.  After the chops are coated with the oil and bread crumbs (you can add another tsp of oil if the crumbs aren't sticking), place them in the refrigerator for an hour to set up.

Pre-heat oven to 400.

In a saute pan, heat 3 tbsp of olive oil and saute each pork cutlet, browning each side and then place them in a glass baking dish.  Once each cutlet has been browned,  place them in the oven to finish them off (about 15 minutes).

Sauce:
1 1/2 cups milk
1/2 half and half
2 tbsp butter (room temp)
1/3 cup lemon juice
1/2 cup grated parmesan cheese

In a medium sauce pan heat the milk, half and half and butter over medium heat.  Once the butter has melted, add the lemon juice and cheese.  Bring to a boil.  Once the liquid has reached a boil, lower the heat and let it simmer, whisking frequently.  The sauce should thicken within 5 minutes (if it doesn't, you may want to add another tbsp of cheese).

This dish will work with almost any type of pasta.  I used angel hair, but it really doesn't matter.  Plate the pasta, add the sauce and place one of the pork cutlets on the sauce.  Garnish with fresh chopped basil and perhaps a lemon wedge and you're done.  Very simple.  Very tasty. And it won't take up much of your time.