Pork Piccata

Slice the pork into thin medallions. Place the pork between sheets of waxed paper and pound thin using a meat mallet.

Combine the flour with generous amounts of salt and pepper and place in a shallow dish. Dredge the pork in the flour mixture, coating both sides and shaking off any excess. Set the pork aside.

Divide the oil between two saute pans (you want the pork to fit in a single layer) and heat over medium-high heat. Add the pork and cook until golden brown on each side, about 2-3 minutes per side. Remove the pork to a serving platter and keep warm.

Divide the wine between the pans and deglaze the pans, scraping the bottom of the pans to loosen any cooked on bits. Let the wine simmer until reduced by half. Divide the butter and lemon between the pans and reduce the heat to medium.

Add the pork back to the pans in a single layer. Add the capers and parsley. Cook for 1 minute, then turn the pork medallions over to coat in the sauce and cook for another minute. Return the pork and sauce from the pans to the serving platter. Drizzle lightly with the extra-virgin olive oil and serve immediately.