Easy Thin Sliced Pork Piccata

By Sharon Feldman

Serves: 2

Ingredients:

• ¾ cup all-purpose flour
• ½ teaspoon ground black pepper
• 4 (2ounce) thin cut pork cutlets
• ½ stick (1/4 cup) of unsalted butter
• ¾ cup of chicken broth (or white wine, or mix ½ and ½)
• 2 teaspoons fresh lemon juice
• 1 teaspoon freshly grated lemon zest
• 1 tablespoon chopped parsley (Optional)
• 1 tablespoon capers, rinsed (Optional)

Directions:

Combine flour with black pepper, Dredge pork cutlet in flour.

Melt 2 tablespoons butter in a skillet over medium heat until sizzling. Add the pork cutlets, turning once after 6-10 minutes or until golden brown on both sides. Remove cutlets to a heated plate. Cover and keep warm.

Add the broth (or wine), lemon juice, lemon zest and capers (if using) to the skillet. Add the remaining 2 tablespoons butter, using a whisk until smooth.

Pour sauce over the pork cutlets and sprinkle with parsley.

*I served this with roasted spaghetti squash… a little olive oil, salt and pepper and some garlic feta cheese.