Lemon Pork Piccata

Giorgio Celmo

5-6 Pork Cutlets or Pork loin chops

1 Stick un-salted butter, cut into pieces

½ Cup dry white wine

2 oz. Fresh lemon juice

Lemon wedges for garnish

Flour enough to dredge cutlets

1 Garlic clove minced

2 oz. Heavy whipping cream

3 Tbs. Capers drained

Place pork between two pieces of plastic wrap or wax paper and pound. Using a meat mallet or heavy skillet to flatten to about ¼ of an inch.

Lightly dust pork with flour that has been seasoned with pepper. Melt ½ the butter in skillet over medium high heat. When foam in heated butter subsides, carefully add pork into skillet and cook 30-45 seconds per side. Remove to a dish and keep warn.

Add garlic to skillet and sauté stirring for 30 seconds. Remove skillet from heat and add the wine, return to heat and simmer until reduced by half, about 3 minutes.

Stir in lemon juice, cream and capers; continue cooking for another 3 minutes.

Remove from heat and whisk in the butter. Spoon over pork; garnish with lemon wedges.