1. Place pork between two sheet of plastic wrap and pound with mallet until an even thickness. Lightly dust each side with flour.
2. Heat the olive oil and butter in a large frying pan. Fry pork over moderately high heat for about 2 mins on each side, or until golden.
3. Add the white wine to the pan, increase the heat to high and boil until there are just 3-4 tablespoon of liquid left.
4. Add the stock and boil for 4-5 mins or until it has reduced and slightly thickened.
5. Add lemon juice and capers and cook, stirring for 1 min.
6. Sprinkle with parsley and serve at once.
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