Pork Piccata with Lemon and Capers

Directions

1Places slice of pork, one at a time, between two sheets of plastic wrap. Evenly pound meat with a meat tenderizer mallet using gentle taps with the flat end of the mallet until ¼-inch thick.

2Season both sides of the pork cutlets with 1 teaspoon salt and ½ teaspoon black pepper.

3In a small plate combine flour, ½ teaspoon salt and lemon pepper.

4Press pork cutlets into flour mixture until thoroughly covered. Shake off excess flour and reserve.

5In a large non-stick skillet, over medium-high heat add olive oil.

6Sauté 4 cutlets for 3 minutes on one side, flip over and sauté the other side for 2 minutes. Remove cutlets to serving dish, cover with foil. Repeat for the other 4 cutlets.

7Deglaze pan with white wine and garlic.

8Using a wooden spoon, scrape up browned bits from bottom of the pan and cook for approximately 2 minutes until garlic is golden.

9Stir in chicken broth, lemon juice and capers.

10Return cutlets into pan and cook on each side for 1 minute. Transfer back to serving dish, covered with foil.

11Finish sauce by adding the butter, unsalted, lemons. Once butter melts, pour sauce over cutlets and serve.