- 1 1/4 lbs. boneless pork loin, pounded thin
- 1/2 all-purpose flour
- salt, pepper to taste
- 2 to 3 tablespoons butter or margarine
- 1/4 honey
- 1/4 chopped pecans
In shallow dish, mix together flour, salt and pepper. Dredge cutlets in flour, shaking off excess flour. In large skillet, melt butter over medium heat. Add cutlets, cook 3-4 minutes per side or until brown. Transfer to warm plate. Add honey and pecans to drippings in pan. Heat over medium heat, stirring constantly, until pecans are lightly browned.
To serve: place cutlets on serving platter and top with sauce.