Pork Cutlets with Caper Lemon Butter Sauce, By Constance Jesser

This dish is simple and quick. Since Valentine’s day falls during the week, you will have enough time to make this at home after work for your sweetheart. Use capers in salt for a richer flavor. We purchase our pork cutlets at the grocery store and ask the butcher to run it through the cubing machine two to three times to tenderize the meat. If you don’t want pork, use this recipe with boneless skinless chicken breasts pounded thin.

Recipe:

1 lb Pork Cutlet run through the cubing machine or 1 lb Boneless Skinless chicken breasts pounded thin
1 Cup All purpose flour
Sea salt and fresh cracked black pepper
3 tablespoons Lemon Avocado Oil
3 cloves garlic (minced)
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
3 tablespoons salted capers rinsed well
1 lemon: zest and juice
2 tablespoons unsalted butter
2 oz. Grated parmesan cheese or Grana Padano if available
4 tablespoons fresh parsley to garnish

Directions:
Season your pork cutlets or chicken with sea salt and cracked black pepper.
Dust the meat with flour.
Saute the meat in lemon avocado oil until lightly browned.
Keep meat warm in a 200F oven. Make the quick sauce.
Add a small amount of avocado oil to the pan and add the garlic. Saute until fragrant (1 minute).
Add wine or vermouth and broth, bring to a boil. Reduce by ½ (about 5-8 min).
Add lemon zest and juice and capers. Return to a simmer.
Add butter and parsley.
Add meat back to pan to coat.
Serve with colored bowtie pasta mixed with peas and a fruity olive oil for an elegant presentation.
Sprinkle with parmesan cheese and more parsley.

Before starting (and you can do this the night before), set the table including a nice centerpiece, try our fabulous flower shop here in town, 5th Street Flowers, add some candles from Picos, put on some romantic music you both enjoy and get your favorite wine to enjoy with your meal. We have many, many wonderful local wines to choose from.

Happy romantic cooking everyone!’

Constance Jesser owns The Jacksonville Mercantile with her husband, David, and is a professionally-trained chef. Click here for the schedule of her classes. She may be reached at the store at 541-899-1047.