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| Pork Picatta |
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| 8 oz. lean pork roast (sliced very thin) |
| Juice of one freshly squeezed lemon |
| 2 cloves of garlic (peeled and crushed) |
| 1/2 cup dry white wine |
| Flour |
| Salt and pepper to taste |
| I teaspoon olive oil |
| 6 to 8 capers (optional) |
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| Pound the pork slices until they are wafer thin, dredge them in flour and in a heavy pan or skillet, and quickly brown both sides in the olive oil. After browning the second side, add the garlic, lemon juice, salt and pepper. Allow the pork to continue to cook in the sauce for three or four minutes. Remove the pork slices and allow the sauce to reduce for four or five minutes more. Deglaze the pan with the white wine, and again allow the sauce to reduce for three or four minutes. Return the meat to the sauce and allow it to heat thoroughly. If used, add the capers, remove the meat to a serving platter, and pour the sauce over the meat. Serve immediately. This recipe may also be made with veal. |
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