1 (1-pound) boneless pork loin
3 tablespoons flour
1 1/2 teaspoons lemon pepper
2 tablespoons butter
1/4 cup Marsala or cream sherry
1/4 cup lemon juice
4 to 6 thin lemon slices
1/4 cup capers
Slice pork loin into 4 equal pieces. Pound cutlets thin (about 1/8-inch thick) evenly. Dredge lightly in flour and lemon pepper.
Melt butter in large skillet over medium-high heat. Quickly sauté cutlets, turning once, until golden brown, about 5 to 6 minutes.
Add wine and lemon juice to skillet; shake pan gently and cook 2 to 3 minutes, until sauce is slightly thickened.
Serve cutlets garnished with lemon slices and capers.
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