Prep Time:
15 mins

Cook Time:
25 mins

Total Time:
40 mins


  • 2 lemons
  • 5 tbsp non-pareil capers
  • 1 handful fresh Italian parsley (stems removed and chopped)
  • 1 c. all purpose flour
  • 6 tbsp butter
  • 1 c. chicken broth
  • 1 c. white wine
  • Salt and black pepper to taste
  • 6 tbsp extra virgin olive oil


  1. Slice pork loin into .25 inch slices and pound out thinly using a meat mallet or the edge of a heavy bottomed saute pan.
  2. Season pounded pork loin with salt and pepper then dredge in flour, individually shaking off any excess.
  3. In a large saute’ pan heat the olive oil and 3 tablespoons butter over medium/high heat.
  4. Cook the pork for roughly 3-4 minutes on each side until golden brown in small batches so not to overcrowd the pan. Remove pork when cooked and set to side.
  5. Add the white wine, chicken stock and capers to pan then deglaze using a spoon to scrape up all the good bits from bottom reducing liquid by half.
  6. Cut lemons in half squeezing juice in pan, incorporate into existing sauce, then add pork and it’s juices back to pan as well.
  7. Simmer for 4-5 minutes to reheat pork cutlets then remove and place in deep sided serving dish.
  8. Add the remaining butter, chopped parsley and salt and pepper to sauce adjusting flavor to your taste.
  9. Pour sauce over pork cutlets and serve along your favorite buttered pasta, polenta, mashed potatoes or vegetables.