• Servings: 4
• 4 boneless pork cutlets - have it cubed twice at the meat department
• 1/2 tsp. each salt and pepper
• Juice from 1 lemon
• 1 lemon (cut into thin slices)
• 1/2 cup chicken broth
• 1 Tbls. balsamic vinegar
• 2 Tbls. sugar
• 2 cup italian seasoned breadcrumbs
• 2 tsp. corn starch

1. In a bowl, mix salt, pepper, vinegar, sugar, lemon juice and slices and chicken broth.
2. Add pork pieces to mix and marinate for 15 minutes.
3. Drain pork, reserving liquid.
4. Dredge Pork in bread crumbs - shake off excess...this should be a very light coating.
5. Lightly oil a hot fry pan, add pork...brown lightly, turn once...brown 2nd side.
6. Remove to serving platter, cover with foil.
7. Pour marinade into fry pan, be sure to scrape goodies from bottom.
8. Mix cornstarch with a bit of marinade...back into pan.
9. Stir till thickened
10. To serve, top pork with lemon slices from sauce then drizzle sauce on top.

Recipe can easily be doubled and tripled Note: for this recipe, cubed is a process not a size. (Think Cubed Steak) This recipe also works well with cubed chicken breast.