Ingredients:1 to 1.5 lbs. pork tenderloin or pork loin
– Cut into ½-inch medallions, then pound into 1/8-inch thick cutlets (scaloppine-style)
2 cups flour for dredging
½ cup vegetable or olive oil
1 cup white wine
1 cup chicken stock or water
½ cup lemon juice
3 tablespoons capers
1 teaspoon sugar
1 teaspoon salt
4 tablespoons unsalted butter (1/4 cup), cubed

Directions:
Dredge the pork in flour to coat and set aside. Using a sauté pan, heat the oil over medium heat for about a minute.  Sauté the pork in the hot oil on both sides until lightly browned, about a minute each side. Transfer the pork to a plate.

Add the wine, water/stock, lemon juice, capers and seasoning to the pan and cook over medium heat until reduced by half, about 3 to 5 minutes, scraping the browned bits of pork from the bottom of the pan. Remove pan from the heat and slowly stir in the butter.

Once the butter has melted, add the pork to the sauce and return the pan to the burner.  Cook over low heat for approx. 1-2 minutes until a sauce-like consistency is achieved. Transfer the pork cutlets to serving plates or platter, and spoon the sauce over the top. Garnish with freshly cut parsley, serve and enjoy!

Tips:

• Generally, a whole pork tenderloin will yield about 8 cutlets. As a reference, a typical serving is 2 to 3 cutlets per person.
• This dish cooks very quickly, so have your other dishes ready to serve before starting the piccata.
• Pair with a long pasta noodle like linguine or spaghetti, and a green vegetable like broccolini or green beans.

How to make Scaloppine:

Scaloppine:  sautéed cutlets (usually veal, pork or poultry) that have been pounded thin and coated with flour.

• Chicken: Cut the boneless, split chicken breast in half and pound it to approx.1/4-inch thickness.
• Pork: Cut tenderloin into 4-5 oz. pieces and pound to approx.1/4-inch thickness.
• Veal: Cut top round into 4-5 oz. pieces and pound to approx. 1/4-inch thickness or even thinner.

With your meat tenderizer (meat mallet), place the cutlets between plastic wrap and use the flat side of the mallet to pound the meat, turning cutlet from one side to the other, until you reach the desired thickness.  This process will ensure that your meat is not only tender but will cook as quickly as possible.