Ingredients
- 4 pork cutlets about 5 oz each, pounded ¼-inch thick
- 1½ teaspoon kosher salt
- ½ teaspoon black pepper freshly ground
- ½ cup all-purpose flour for dredging
- 3 tablespoon olive oil
- 3 tablespoon unsalted butter divided
- 1 small shallot minced
- 2 cloves garlic minced
- ½ cup dry white wine
- ¾ cup chicken stock
- 3 tablespoon lemon juice about 1 lemon
- 3 tablespoon capers drained
- 2 tablespoon flat-leaf parsley chopped
- lemon wedges for serving
Method
Prepare the Pork
- Season pork cutlets on both sides with salt and pepper.
- Dredge lightly in flour, shaking off excess.
Sear the Pork
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat.
- Add pork in a single layer (work in batches if needed). Cook 2–3 minutes per side until golden brown and just cooked through. Transfer to a plate and tent loosely with foil.
Make the Sauce
- Lower heat to medium. Add shallot and garlic to skillet, sauté 1 minute.
- Deglaze with white wine, scraping up browned bits. Reduce by half, about 2 minutes.
- Add chicken stock, lemon juice, and capers. Simmer 3–4 minutes until slightly thickened.
- Turn heat down to low. Whisk in remaining 2 tablespoon butter until glossy. Season with salt and pepper if needed.
Finish
- Return pork (and any juices) to skillet. Spoon sauce over cutlets and warm 1 minute.
- Sprinkle with parsley.