Dilled Pork Cutlets

4 boneless pork loin cutlets, pounded to 1/4-inch thickness
2 teaspoons butter
2 tablespoons brown mustard (Dijon or stoneground)
2 tablespoons lemon juice
2 teaspoons dill weed

In a small bowl, stir together mustard, lemon juice and dill weed. In
a large heavy skillet, melt butter over medium-high heat. Brush
cutlets on both sides with mustard sauce; cook quickly until browned
on both sides, turning once (about 5 minutes). Serve hot.

I use thin cutlets. They take very little time to cook. I served with rice pilaf and
steamed green beans.

Tona

http://www.nancyskitchen.com