Ingredients

• 1.5 pound pork cutlets, pounded thin (1/4 inch)
• 0.5 cup all-purpose flour
• 1 teaspoon kosher salt
• 0.5 teaspoon black pepper
• 3 tablespoon olive oil
• 1 cup chicken broth
• 0.25 cup fresh lemon juice
• 3 tablespoon capers in brine, drained
• 2 clove garlic, minced
• 0.5 cup dry white wine
• 2 tablespoon unsalted butter
• 0.25 cup fresh Italian parsley, chopped

Steps

1. If using a pork tenderloin, slice it into 1/2-inch thick medallions, then place each piece between two sheets of plastic wrap and pound with a meat mallet until 1/4 inch thick. If using pre-cut cutlets, pound them to 1/4 inch thickness.
2. In a shallow bowl, whisk together flour, kosher salt, and black pepper.
3. Working with one pork cutlet at a time, lightly coat both sides with the flour mixture, tapping off excess, and place on a plate. Repeat with remaining cutlets.
4. Mince the garlic cloves and set aside.
5. Juice the lemon and measure 1/4 cup; drain the capers and set both aside.
6. Heat olive oil in a 12-inch skillet over medium-high heat until shimmering, about 1 minute.
7. Working in two batches to avoid crowding, carefully place 2 pork cutlets in the hot oil and sear for 2 minutes per side until golden brown. Transfer to a clean plate. Repeat with remaining 2 cutlets.
8. Lower heat to medium. Add minced garlic to the same skillet and cook for 30 seconds until fragrant.
9. Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Let it simmer for 1 minute.
10. Add chicken broth and lemon juice to the skillet, stirring to combine.
11. Return all pork cutlets to the skillet and add the drained capers. Simmer for 2 minutes, gently turning the pork once to coat in sauce.
12. Remove from heat and stir in the butter until it melts and emulsifies into the sauce.
13. Arrange pork cutlets on a serving platter or individual plates. Pour the lemon-caper sauce generously over each piece.
14. Garnish with fresh chopped Italian parsley and serve immediately.