Photo and Recipe by Laura Bashar from;

Link to original recipe:

Helpful hint: Have all of your ingredients measured out and ready to go before you start the cooking process. This not only takes the mad rush (and probability of woefully burning your food) out of cooking, but you can pretend you're a Food Network chef and feel super professional as you go.


  • 1 lb pork scallopini (can use chicken breast instead)
  • 1 1/2 tsp salt
  • 1/2 tsp black pepper
  • 1 cup flour
  • 1 1/2 tsp extra-virgin olive oil
  • 1/2 cup dry white wine
  • 2 cloves garlic
  • 1 cup chicken broth
  • 1/3 cup lemon juice
  • 3 tablespoons capers, drained
  • 2 tablespoons unsalted butter
  • 2 lemons, sliced


  1. Rinse pork and pat dry. Season lightly with salt and pepper.
  2. Combine flour and salt in a wide, shallow bowl (small plate works well too)
  3. Dredge pork in flour until thoroughly coated. Shake excess flour off and reserve
  4. Heat skillet (wide, non-stick is best) to medium-high and add the olive oil
  5. Saute each pork piece for 3 minutes on one side (until golden brown), flip and heat for 2 additional minutes
  6. Remove pork to serving dish and cover
  7. When pork is done, deglaze pan by adding wine and garlic
  8. Use a wooden spoon to scrape up browned bits from bottom of pan and cook until garlic is golden (about two minutes)
  9. Stir in chicken broth, lemon juice and capers. 
  10. Return pork to pan and cook on each side for 1 minute. Transfer back to serving dish and cover.
  11. Finish sauce by adding butter and lemons. Cook until butter is melted. Pour sauce over meat and serve.