This is a fabulously easy way to prepare and cook chicken and pork cutlets. Trim whatever piece of chicken breast (or thighs would work too) and pork loin you have so that it's about 1/4 inch thick. Put it into a ziploc baggie with the juice of 1 lemon for every four cutlets, 1/4 cup olive oil, a teaspoon of salt, 1/3 teaspoon of pepper, and 1 tablespoon of herbs de provence. Close the bag, squeezing out as much air as you can while doing so, and thoroughly coat the meat in this mixture. Store in the fridge to marinate - let it rest for at least 2 hours, but overnight is even better.
Once your grill has heated up to medium heat, place the meat on the grill for just a few minutes on each side. Chicken should be fully cooked through, but pork is ideal when it's still ever so slightly pink on the inside.
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I have been looking for a new way to cook pork. This looks like an easy, quick solution and on the grill no less! I don't own any herbs de provence. Guess I must get some!
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