Pork Cutlets with Brown Butter-Caper Sauce
- 4 pork cutlets
- 1/2 cup flour
- 6 Tbsp butter
- 1 Tbsp capers, drained and rinsed
- Juice of half a lemon or 1/4 cup white wine
- Chopped parsley
- Kosher salt and fresh cracked pepper
Season the cutlets with salt and pepper and then dredge them in flour. Heat half the butter in a large skillet over medium-high heat. Place the dredged cutlets in the melted butter and cook 4-5 minutes on each side, or until golden brown. Remove cutlets from the pan and set aside.
To make the sauce, add the remaining butter to the pan and let it melt. Pay close attention to the butter as it will easily burn. When you start to see golden brown specs forming in the pan start to swirl the pan gently in one direction. When the butter is golden and has a nutty aroma, turn off the heat and add the lemon or wine (It will splatter). Add the capers and parsley, season with salt and pepper and spoon over the cutlets. Serve immediately.