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Pork Picatta


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  • 1 pound pork butt, sliced thin
  • 1/4 teaspoon pepper
  • 1 cup flour
  • olive oil
  • 1 clove garlic, crushed
  • juice of 1 lemon
  • 1/2 cup white wine
  • 1 tablespoon capers, chopped
  • 3 tablespoons parsley, chopped



Step 1

Pound the pork very thin. Mix the pepper with the flour and dredge each slice of pork. In a large frying pan, heat a bit of olive oil, and add the garlic. Lightly brown the pork slices on both sides, very quickly. When all the meat is browned, remove it from the pan, and add the lemon juice, white wine, and capers. Reduce the sauce for just a moment and replace the meat in the pan. Add the parsley, and shake the pan a bit so that the sauce is thickened by the flour on the meat. Remove and serve hot.


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