Lemony Pork Piccata

Ingredients

• 2 Tbsp all-purpose flour
• 1 1/4 tsp kosher salt, divided
• 1/4 tsp black pepper
• 1 pound(s) uncooked lean only pork loin, four 4 oz pieces, pounded 1/8-inch thin
• 1 Tbsp unsalted butter, divided
• 2 tsp olive oil, extra virgin
• 1/4 cup(s) uncooked shallot(s), minced
• 1 tsp minced garlic
• 1/2 cup(s) reduced-sodium chicken broth
• 2 Tbsp fresh lemon juice
• 1 Tbsp capers, chopped
• 2 Tbsp fresh parsley, chopped
• 1 Tbsp grated Parmesan cheese, such as Parmigiano Reggiano
• 1 tsp lemon zest

Instructions

1. In a shallow bowl, combine flour, 1 teaspoon salt and pepper. Dredge pounded pork in flour; set aside.
2. Heat 2 teaspoons each butter and oil in a large nonstick skillet over high heat. Brown pork for 2 to 3 minutes per side, until internal temperature is 145° F; remove from pan and set aside for at least 3 minutes.
3. Add shallot, garlic, broth, lemon juice and capers to skillet; scrape up any brown bits with a spoon. Bring mixture to a boil over high heat; reduce heat to medium and cook until slightly thick, stirring a few times. Season sauce with remaining 1/4 teaspoon salt; whisk in remaining 1 teaspoon butter.
4. Return pork to skillet and toss gently to coat with sauce; serve drizzled with sauce, parsley and Parmesan. Garnish with lemon zest.

Notes

Yields about 3 1/2 ounces pork per serving.

To learn how to pound the pork, click here. Or ask your butcher to pound the cutlets for you.