This is a one-pan recipe with a quick cooking time, and oh, so delicious! You can substitute veal or chicken for the pork, with equally great results.
Makes: 2 to 4 servings
1 to 1.5 lbs. pork tenderloin or pork loin
– Cut into ½-inch medallions, then pound into ¼-inch thick cutlets (scaloppine-style)
1 cup white wine
1 cup chicken stock or water
½ cup lemon juice
3 tablespoons capers
1 teaspoon sugar
1 teaspoon salt
1/2 cup unsalted butter (1 stick), cubed
½ cup vegetable or olive oil
2 cups flour for dredging
Dredge the pork in flour to coat and set aside. Using a sauté pan, heat the oil over medium heat for about a minute. Sauté the pork in the hot oil on both sides until lightly browned. Remove the pork from the pan and add the wine, water/stock, lemon juice, capers and seasoning. Reduce until almost dry then remove pan from the heat and slowly stir in the butter.
Once the butter has melted, add the pork to the sauce and return the pan to the burner. Cook over low heat for approx. 1-2 minutes until a sauce-like consistency is achieved. Transfer the pork cutlets to serving plates or latter, and spoon the sauce over the top. Garnish with freshly cut parsley, serve and enjoy!