1 lb pork cutlets, tenderized
3 tbsps flour
2 tsps lemon pepper
2 tbsps butter
1/4 cup Marsala wine or cream sherry
1/4 cup lemon juice
4 thin lemon slices
2 tbsps capers, drained
Dredge tenderized pork lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly saute pieces, turning once, until golden brown, about 5-6 minutes. Add wine and lemon juice to skillet. Shake pan gently, cover and cook 5 minutes longer, till sauce is slightly thickened.
Garnish with lemon slices and capers.
Serving Ideas: Serve with rice or couscous cooked in chicken broth.