Ingredients

4 lean pork cutlets, 3 to 4 ounces each, 1/4-inch thick
Lemon pepper
2 teaspoons butter
4 large sandwich buns, split
Lemon wedges

Directions

Coat cutlets well with lemon pepper to taste.

In a large nonstick skillet, heat butter to sizzling. Add cutlets (do not crowd) to hot pan; cook quickly to brown both sides, turning once. Place cutlets on buns; serve with lemon wedges. Makes 4 servings.

Nutrition facts per serving: 120 cals., 24 g pro., 2 g fat, 0 g carbo, 65 mg sodium, 60 mg cholesterol.