INSTRUCTIONS
1
Season pork with salt and pepper. Mix 1 Tbsp butter and 1 1/2 Tbsp flour in small bowl until smooth and set aside. Place additional flour in shallow baking dish. Dip pork cutlets into flour to coat; shake off excess.
2
In a sauté pan, heat olive oil. In batches, cook pork cutlets on both sides until golden and cooked through, about 1 minute per side. You may need to do a couple batches setting aside to a platter. Tent with foil to keep warm.
3
In same pan, bring wine, lemon juice, and broth to boil over medium-high heat.
4
Whisk in butter-flour mixture and boil until sauce thickens slightly, about 2 minutes.
5
Stir in capers, parsley and remaining 2 Tbsp butter.
6
Season sauce to taste with salt and pepper. Pour sauce over pork and serve.
