Pork Cutlets Piccata

This is right from a typical Italian-American restaurant menu. It’s usually made with veal but you can also use pork cutlets. Some people think they’re tastier.

Season cutlets with salt and pepper and dredge in flour. Lightly brown in 2 tbsp. butter, oil and garlic over medium-high heat. Remove from pan and set aside.

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Remove garlic from pan, add wine and deglaze.  Add stock and simmer until it’s reduced by half. Whisk in remaining butter, lemon juice, capers, and parsley. Add lemon slices and  bring to a boil. Check for seasoning. Pour sauce over cutlets and serve.

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