Servings: 6
1 1/2 pounds pork loin, cut in 6 cutlets
4 1/2 tablespoons flour
1 1/8 teaspoons black pepper
1 1/8 teaspoons lemon peel
2 tablespoons grapeseed oil
1 tablespoon unsalted butter
1/2 cup lemon juice
3/4 cup low sodium chicken broth
6 slices lemon
1 clove garlic, roasted and chopped
1/2 cup capers
vermouth
Pound cutlets thin (about 1/8 inch thick) evenly. Dredge lightly in flour, black pepper and lemon peel. Melt butter in large skillet along with grapeseed oil over medium-high heat.
Saute cutlets, turning once, until golden brown, about 5-6 minutes (total time). Add lemon juice and a couple shots of vermouth to skillet; shake pan gently and cook 2-3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers.
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