Pork Piccata


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.