​Pork Scallopini with Lemon Caper Sauce
Ingredients 

12 (2 Oz) Small Pork Cutlets
Salt
Freshly Ground Black Pepper, to taste
1/4 Cup Flour
2 Eggs, lightly beaten
6 Tbs Clarified Butter
1 Cup Pork or Beef Stock
2 Tbs Lemon Juice
1 Tbs Lemon Zest
1 1/2 Oz Butter, cold
1 Tbs Parsley, chopped
1 Cup Dry White Wine
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Cooking Instructions
Serves 6 
  1. Season the Cutlets with Salt and Pepper. Dredge in Flour and shake off excess.
  2. Dredge in lightly beaten Egg. Heat clarified Butter in a large skillet and pan fry Pork  until nicely browned.
  3. Remove from pan. Remove clarified Butter from pan and deglaze the pan with White Wine.
  4. Reduce by half and add brown Beef stock. Reduce by half.
  5. Add Lemon Juice, Lemon Zest and Capers. Swirl in cold Butter to create an emulsion.
  6. Add chopped Parsley and adjust seasoning.
  7. Arrange two pieces of pork on each plate and spoon sauce over the top.
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