Makes: 4 servings
Prep: 10 minutes
Cook: 8 minutes
8 thin boneless pork cutlets (about 1 ½ to 2 pounds total). Note: You can also use chicken cutlets for chicken piccata.
¼ t salt
¼ t black pepper
⅓ cup all-purpose flour
2 T olive oil
1 cup chicken broth (I use low sodium)
3 T capers
2 T lemon juice
1 T butter
1. Season both sides of the pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
2. Heat oil in a large skillet over medium-high heat. Add pork and sauté for 2 minutes per side. Remove pork to a plate and keep warm.
3. Add broth and simmer 2 minutes, scraping up any browned bits from the bottom of the skillet. Stir in capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Wisk in the butter.
4. Serve with a veggie and mashed potatoes (I add chives, sour cream and milk to the mashed potatoes).
Source: Family Circle, October 1, 2008