PORK PICCATA WITH LEMON CAPER SAUCE RECIPES

Steps:

• Place pork between two pieces of plastic wrap. With meat mallet or rolling pin, pound to 1/8-inch thickness.
• Mix together flour, 1 tsp salt, and pepper in large shallow bowl. Coat pork with seasoned flour, shaking off excess.
• Melt 2 tsp butter with oil in large heavy nonstick skillet over high heat. Add pork and cook until browned, about 2 minutes per side. Transfer to plate. Cover to keep warm.
• Add shallots, garlic, broth, lemon juice, and capers to skillet, scraping up any browned bits from bottom of pan; bring to boil. Reduce heat to medium and cook, stirring once or twice, until sauce is slightly reduced, about 2 minutes. Stir in remaining 1 tsp butter and 1/4 tsp salt. Return pork with any accumulated juices to skillet, turning pork to coat with sauce.
• Place 1 cutlet on each of 4 plates and spoon sauce over. Mix together parsley, Parmesan, and lemon zest in cup and sprinkle over pork.
• Serving size: 1 pork cutlet and about 2 tbsp sauce

Steps:

• Combine flour and salt in a shallow dish. Place breadcrumbs, cheese, and pepper in a shallow dish; place egg white in another shallow dish. Dredge pork in flour mixture, dip in egg white, and dredge in breadcrumb mixture. Coat pork with cooking spray.
• Heat oil in a large nonstick skillet over medium-high heat. Add pork to pan; cook 4 minutes on each side or until done. Remove from pan; keep warm. Add broth and remaining ingredients to pan, scraping pan to loosen browned bits. Cook 2 minutes or until reduced to 1/4 cup (about 2 minutes). Serve with pork.