Pork Escalope with Capers, Lemon & Butter
Cook Time 15 minutes
1 tbsp extra virgin olive oil
4 lean pork steaks
¼ cup plain flour
2 tbsp baby capers
20g cold butter
Juice ½ lemon
3 sprig parsley, finely chopped
Salt & pepper
Using a meat mallet or rolling pin, pound the pork steaks between two pieces of baking paper to make thin escalopes. Season with salt and pepper and then coat in flour, shaking excess flour off.
Heat oil in a large frypan over a medium to high heat and cook the pork for 2 minutes on each side. Add the capers and butter and allow to melt. Remove the pan off the heat and place the pork onto a plate. Add lemon and parsley to the pan and scrape the bottom. Pour butter sauce over pork and serve.