Monday Recipe..... Pork Cutlets Piccata

I couldn't find a pork cutlet piccata picture, so the above image is actually chicken piccata. I like the idea of using pork cutlets because they are a smaller portion and easier to cook (and faster). So here is a yummy recipe you can make in 30 minutes.

8 thin-cut boneless pork cutlets (3-4oz each)
Salt and pepper -to taste
1/2 cup all purpose flour
5 Tb unsalted butter, cut into 5- 1 TB portions
2 Tb drained capers
2 garlic cloves, minced
1 cup low-sodium chicken broth
1/2 cup white wine
1 Tb zest plus 3 Tb juice from 1 lemon
2 Tb finely chopped fresh parsley

1. Pat cutlets dry with paper towels and season with salt and pepper. Spread flour in shallow dish, reserving 1 tsp. One at a time, coat cutlets lightly in flour, shaking off excess. Melt 1 Tb butter in large skillet over medium-high heat. Cook 4 cutlets until golden brown, 2-3 min per side. Transfer to platter and tent with foil. Repeat with additional Tb butter and remaining cutlets.

2. Melt additional Tb butter in empty skillet. Add capers, garlic, and reserved flour and cook until fragrant, about 30 seconds. Add broth and wine and simmer until reduced to 1/2 cup, 8-10 min. Off heat, whisk in remaining butter, lemon zest, lemon juice, and parsley. Season with salt and pepper. Pour sauce over cutlets and serve.