Pork Scallopini

Instructions

1. Prepare the pork
   Place each pork slice between two sheets of plastic wrap and gently pound with a meat mallet to about 1/4-inch thickness. Season both sides with salt and pepper.
2. Dredge the cutlets
   In a shallow dish, combine flour, salt, and pepper. Dredge each pork cutlet in the flour mixture, shaking off excess. Set aside on a plate.
3. Sear the pork
   Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. Once hot, add pork cutlets in batches (don't overcrowd) and cook for 2-3 minutes per side until golden brown. Transfer to a warm plate and cover loosely with foil.
4. Make the sauce
   In the same skillet, add garlic and sauté for 30 seconds until fragrant. Pour in white wine and lemon juice, scraping up any browned bits from the bottom of the pan. Let the liquid reduce by half, about 3-4 minutes.
5. Finish the sauce
   Reduce heat to low and add the remaining 2 tablespoons of butter, stirring until melted. Add capers and stir to combine. Taste and adjust seasoning if needed.
6. Combine and serve
   Return the pork cutlets to the skillet, spooning sauce over them, and warm for 1-2 minutes. Sprinkle with chopped parsley, garnish with lemon slices, and serve immediately.