Serving Size:
one cutlet, approximately 3 ounces, 1/4 cup sauce

    Diet Types:
  • Diabetes
  • Dialysis
  • Heart Healthy


  • 2 tablespoons all-purpose white flour
  • 1/2 teaspoon pepper
  • 1 pound pork cutlets
  • 2 teaspoons olive oil
  • 1 cup lemon juice
  • 1/4 cup low-sodium chicken broth
  • 1 tablespoon fresh rosemary, chopped
  • rosemary twigs for garnish, lemon slices for garnish


  1. Mix flour and pepper in a zip-top bag.
  2. Coat pork in the mixture, shake off excess.
  3. Heat oil over medium-high heat.
  4. Add pork, cooking for 2 to 3 minutes on each side, until golden brown and no longer pink in middle when tested with a sharp knife.
  5. Remove to serving plate and cover with foil to keep warm.
  6. Add lemon juice, chicken broth and rosemary to skillet. Stir and bring to a boil over high heat.
  7. Boil for 3 to 4 minutes, or until slightly thickened. Pour the sauce over pork and serve right away.

Helpful hints

  • Pork cutlets are boneless, thin-sliced tender cuts of pork taken from the sirloin end of the loin. If unavailable, substitute boneless pork chops.
  • If you are on a lower protein diet, adjust the portion to match your meal plan.

Nutrients per serving

Calories 228

Protein 24 g

Carbohydrates 8 g

Fat 10 g

Cholesterol 69 mg

Sodium 51 mg

Potassium 378 mg

Phosphorus 160 mg

Calcium 18 mg

Fiber 0.5 g

Renal and renal diabetic food choices

  • 3 meat
  • 1/2 fruit, low potassium

Carbohydrate choices


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