Pork Picatta

Easy

Prep Time 15 MinCook Time 30 MinServings 4-6

Pork Picatta

INGREDIENTS

All-Purpose Flour ½ cup

Canola Oil 3 tablespoons

Unsalted Butter 3 tablespoons

Garlic (thinly sliced) 2 cloves

Dry Vermouth or White Wine ¼ cup

Lemon Juice 3 tablespoons

Chicken Broth ½ cup

Capers, drained 2 tablespoons

Flat Leaf Parsley, minced 2 tablespoons

Sea Salt as needed

Black Pepper, freshly ground as needed

Season the pork cutlets with salt and pepper.
Place the flour in a shallow bowl and dredge the pork in it. Shake off the excess.
In a large frying pan over medium-high heat, warm 2 tablespoons of the oil.
Place 4 pieces of pork in the pan and cook, turning once, until browned on both sides, 2 to 3 minutes per side. Transfer to a platter and keep warm under a tent of foil. Warm the remaining 1 tablespoon of oil in the pan and repeat to brown the remaining pork. Place that pork under your foil tent as well.
Reduce the heat to medium and melt 1 tablespoon of the butter in the pan. Add the garlic and cook until golden brown, about 30 seconds. Add the vermouth, lemon juice and broth, increase the heat to medium-high and cook until the liquid is slightly reduced, about 5 minutes.
Remove the pan from the heat and whisk in the remaining 2 tablespoons of butter, the capers and parsley. Season with salt and pepper.
Drizzle the sauce over pork and serve immediately.