Pork Scallopini with Lemon Caper Sauce Director of Food and Beverage and Executive Chef David Reardon

Serves 6

12 Each (2 Oz) Small Pork Cutlets
Salt and Freshly Ground Black Pepper, to taste
1/4 Cup Flour
2 Eggs, lightly beaten
6 Tbsp Clarified Butter
1 Cup Pork or Beef Stock
2 Tbsp Lemon Juice
1 Tbsp Lemon Zest
1 1/2 Oz Butter, cold
1 Tbsp Parsley, chopped
1 Cup Dry White Wine

Season the pork scallopine with salt and pepper. Dredge in flour and shake off excess. Dredge in lightly beaten egg. Heat clarified butter in a large skillet and pan fry pork scallopine until nicely browned. Remove from pan. Remove clarified butter from pan and deglaze the pan with white wine. Reduce by half and add brown beef stock. Reduce by half. Add lemon juice, lemon zest and capers. Swirl in cold butter to create an emulsion. Add chopped parsley and adjust seasoning. Arrange two pieces of pork on each plate and spoon sauce over the top.