Pork Piccata

By june

Ingredients

• 8 thin boneless pork cutlets (about 1 1/2 to 2 lbs total)
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/3 cup all-purpose flour
• 2 tbsp olive oil
• 1 cup chicken broth
• 3 tbsp capers
• 2 tbsp lemon juice
• 1 tbsp butter

Preparation

Step 1

Season both sides of pork with salt and pepper. Dredge in flour and shake off excess. Discard remaining flour.
Heat oil in a large skillet over medium-high heat. Add pork and saute for 2 minutes per side. Remove pork to a plate and keep warm.
Add broth and simmer 2 minutes, scraping up any browned bits from bottom of skillet. Stir in the capers and lemon juice. Return the pork to the skillet and simmer gently for about 1 to 2 minutes, until pork is heated through. Whisk in the butter.

Per serving: 366 cal; 21g fat (7g sat.); 35g pro.; 7g carb.; 0g fiber; 582mg sodium; 101mg chol.