This recipe is very easy

Pork Cutlet Piccata

Name: Pork Cutlet Piccata
Prep time: 10 minutes
Cook time: 6 minutes
Total time: 10 minutes + 6 minutes
Yield: 4
Cuisine: Ready in 30 minutes
Ingredients: 4 Quebec pork cutlets, 5 oz. (150 g) each, ¼ in. (6 mm) thick; ½ cup 125 mL flour; 3 tbsp. 45 mL olive oil; 2 tbsp. 30 mL capers, drained; ½ cup 125 mL sweet white wine; 4 thin slices of lemon with peel, cut into small wedges; 2 tbsp. 30 mL cold butter, cubed; Salt and freshly ground pepper, to taste

6 minutes Cook time 10 minutes Prep time 4 servings

Ingredients

4 Quebec pork cutlets, 5 oz. (150 g) each, ¼ in. (6 mm) thick
½ cup 125 mL flour
3 tbsp. 45 mL olive oil
2 tbsp. 30 mL capers, drained
½ cup 125 mL sweet white wine
4 thin slices of lemon with peel, cut into small wedges
2 tbsp. 30 mL cold butter, cubed
Salt and freshly ground pepper, to taste

Preparation

On the stove

Mix flour with pepper to taste in a large bowl. Coat cutlets with mixture and shake to remove any excess.
Heat half the oil in a large non-stick skillet over medium-high heat. Brown half the cutlets for 1–2 minutes on each side or until crust is crispy. Transfer to a plate and keep warm. Repeat process with remaining oil and cutlets. Transfer to plate.
In the same skillet, add capers and deglaze with wine. Add lemon. Season with salt and pepper. Remove from heat and whisk in butter until melted. Serve immediately over cutlets.

Nutritional value (per serving)

414 calories
35 g of proteins
21 g of fat
13 g of carbohydrates
1 g of fibres
0 g of sugar
281 mg of sodium

Pork Cutlet Piccata

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