1/2 pound pork loin
Olive oil
Flour
Salt and pepper
1/2 cup white wine
Lemon juice and capers
1/2 pound pork loin
Olive oil
Flour
Salt and pepper
1/2 cup white wine
Lemon juice and capers
Cut 1/2 pound pork loin into generous slices
Heat 1/4 cup olive oil in a skillet
Dredge the cutlets in flour mixed with salt and pepper
Cook, turning once, for 5 minutes
Let the fat drip off and return to the skillet with 1/2 cup white wine
Cook until the wine evaporates
Add lemon juice and capers
Serve with parsley and lemon wedges.
