Sautéed Pork Cutlets with Garlicky Roasted Broccoli

Sautéed Pork Cutlets with Garlicky Roasted Broccoli Receipe

1 head broccoli, cut into florets

4 cloves garlic, chopped

1/4 c. olive oil, divided

kosher salt

Freshly ground black pepper

2 tbsp. all-purpose flour

4 pork cutlets, pounded thin (about 1 lb. total)

Lemon wedges, for serving

Preheat oven to 425º. Toss broccoli with garlic and 2 tablespoons olive oil and season with salt and pepper. Roast, tossing once, until broccoli is golden-brown and tender, 14 to 16 minutes.
Meanwhile, cook cutlets. Whisk flour and a pinch each salt and pepper in a large shallow bowl, then coat cutlets in flour mixture, shaking off excess. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat, and cook cutlets in batches, turning once, 1 to 2 minutes per side. Serve with roasted broccoli and lemon wedges.