Chicken Piccata was one of the first things I learned to cook as a grownup. I always felt fancy making it because it had capers. This seemed exotic and sophisticated to me. I thought I had perfected my recipe over the last 5 or so years, but then I tried this pork version. This was another triumph from America’s Test Kitchen: 30-Minute Suppers. I made it a couple of weeks ago, the first thing I tried in this book. It’s taken me ages to post, but it was phenomenally good so better late than never. Rather than using chicken or veal scaloppine, this uses simple and cheap pork cutlets. The other white meat indeed.

Pork Cutlets Piccata (adapted from America’s Test Kitchen: 30-Minute Suppers)
Serves 4 (I halved everything, once again)

8 thin-cut boneless pork cutlets, 3-4ounces each
Salt and pepper
1/2 cup flour
5 tablespoons unsalted butter, cut into pieces
2 tablespoons drained capers
2 minced garlic cloves
1 cup low-sodium chicken broth
1/2 cup white wine
1 tablespoon zest and 3 tablespoons juice from 1 lemon
2 tablespoons finely chopped parsley

Pat cutlets dry with paper towels and season with salt and pepper. Spread the flour in a shallow dish (save 1 tsp), and dredge the cutlets one at a time. Shake off excess flour.

Melt 1 tablespoon butter in a large skillet over medium-high heat. Cook half the cutlets until golden brown, 2-3 minutes. Transfer to a platter and tent with foil. Repeat with remaining cutlets and additional tablespoon of butter.

Melt another tablespoon of butter in empty skillet. Add capers, garlic, and the reserved flour and cook about 30 seconds, until fragrant. Add broth and wine and simmer until reduced to about 1/2 cup, 8-10 minutes.

Off the heat, whisk in the remaining butter, lemon zest, lemon juice, and parsley. Season with salt and pepper.

Pour sauce over cutlets and serve.