Toss broccoli with garlic

Ingredients

1 head broccoli, cut into florets
4 cloves garlic, chopped
1/4 c. olive oil
kosher salt
Black pepper
2 tbsp. all-purpose flour
4 pork cutlets, pounded thin (about 1 lb. total)
Lemon wedges, for serving.

Directions

Preheat oven to 425o F. 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. Coat cutlets in flour mixture, shaking off excess. Heat remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Cook cutlets in batches, turning once, 1 to 2 minutes per side. Serve with roasted broccoli and lemon wedges.