Pork Recipes by the South Carolina Department of Public Health, public domain government resource—original source of recipe

  • Serves: 4



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

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