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Pork Piccata




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

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