Pork Cutlets with Capers Recipe


  • ½ cup reduced-sodium chicken broth
  • ½ cup white wine or reduced-sodium chicken broth
  • 2 tablespoons capers, drained
  • 1 tablespoon minced fresh parsley
  • 1 pork tenderloin (1 pound)
  • ¼ cup all-purpose flour
  • ½ teaspoon salt
  • + 2 more ingredients
    • ½ teaspoon pepper
    • 1 tablespoon olive oil, divided

1. Cut pork into eight slices; flatten to 1/4-in. thickness. In a large resealable plastic bag, combine the flour, salt and pepper. Add pork, one piece at a time, and shake to coat. In a large nonstick skillet over medium heat, cook pork in oil in batches for 2-3 minutes on each side or until jui...

View full recipe at SpringPad


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