Pork Cutlets With Oregano, Lemon and Capers
- 1/3 cup each dry white wine and chicken stock
- 1 tbsp fresh lemon juice
- 1 tsp grated lemon rind
- 2 tsp chopped fresh oregano (or 1/2 tsp/2 mL dried)
- 1 tbsp small capers, rinsed 15 mL
- 1 tsp cornstarch 5 mL
- 1 clove garlic, minced 1
- 1 lb thin pork or 500 g chicken cutlets
- 1/2 tsp each salt and pepper 2 mL
- 1 tbsp olive oil 15 mL
Combine wine, stock, lemon juice and rind, fresh oregano, capers, cornstarch and garlic; set aside. (If using dried oregano, sprinkle over pork, along with salt and pepper.)
Pat cutlets dry with paper towels; season with salt and pepper. In large nonstick skillet over medium-high heat, heat half of the oil; cook cutlets in batches, adding more oil as needed, for 1 minute per side or until browned. Transfer to plate. Reduce heat to medium; stir wine mixture and add to skillet. Cook, stirring, for 1 minute. Return cutlets and accumulated juices to skillet; cook for 2 to 3 minutes, turning occasionally, until heated through and coated in sauce. Taste and adjust seasoning.
Per serving: 209 cal, 9 gfat, 2 g carb, 25 gprotein. Excellent source thiamin, niacin.