Make this recipe a recipe that people in that category can eat. categories: ['dairy_free'], recipe: slice pork into eight 1"-thick pieces. pound each piece with a meat mallet to about 1/4" thickness. season with salt and pepper. place flour, eggs, and bread crumbs into three separate shallow dishes. dredge each medallion first in flour, then in eggs, and finally in bread crumbs. place breaded pork on a baking sheet or plate. heat oil and 3 t. butter in a large saute pan over medium-high heat. saute pork until golden brown, 2–3 minutes on each side. remove from pan and keep warm in a 200° oven. deglaze pan with wine; add lemon juice and simmer 3 minutes. add heavy cream and simmer until reduced by half, about 1 minute. off heat, whisk in butter 2 t. at a time. stir in parsley; spoon sauce over medallions. serve with lemon wedges.

Target recipe: tenderize meat between 2 sheets of wax paper (or have butcher do it for you), pat with salt and pepper. dip cutlets in flour, shake off excess, dip in egg, then in bread crumbs. brown meat in hot fat on both sides till golden brown. place briefly on paper towel to absorb excess fat. serve each schnitzel with a wedge of lemon and parsley sprigs. serve with a green salad, cauliflower, peas, green beans or carrots and new red potatoes, boiled, then quickly browned in butter.