Honey Lemon Schnitzel

Trim any fat from pork. In shallow dish, mix together flour, salt and pepper. Dredge pork in mixture; shake off excess. In batches in large skillet, heat butter over medium heat; cook pork, turning once, for 3 to 4 minutes or until juices run clear when pork is pierced and just a hint of pink remains inside. Transfer to plate.

Add honey and lemon juice to pan; cook, stirring constantly, for 3 minutes or until slightly reduced. Add pork to pan and turn to coat. Serve with pan juices.

Additional information :

Substitution: Turkey cutlets or turkey scaloppine can be used instead of pork. Or you can substitute boneless skinless chicken breasts; cook for 3 to 4 minutes per side before adding honey and lemon.

Zucchini Rice Pilaf

In heavy saucepan, heat 2 tsp (10 mL) vegetable oil over medium-high heat; cook 1 onion, chopped, stirring occasionally, for about 3 minutes or until softened. Add 1 cup (250 mL) long grain rice; cook, stirring, for 1 minute.

Add 2 cups (500 mL) vegetable stock or water; bring to boil. Reduce heat to low; cover and simmer for 20 minutes. With fork, stir in 2 cups (500 mL) grated zucchini; cook, covered, for 5 minutes or until zucchini and rice are tender and liquid is absorbed.