Pork Piccata 1 pound pork loin, sliced 1/4” thick 1/2 cup flour 3/4 tsp. salt 1/4 tsp. pepper 1/4 c. olive oil (approximate) 1/4 tsp. minced garlic (don’t overdo it) 1 tbsp. capers, chopped 3 tbsp. minced fresh parsley 2 tbsp. lemon juice 1/2 c. canned chicken broth 1/2 c. white wine Pound meat slices to 1/8” thickness (I use a wine bottle). Heat 1 tbsp. of oil over medium high heat in non-stick skillet. Dredge the meat lightly in flour seasoned with salt and pepper and add to the pan, 3-4 slices at the time. Brown quickly on each side, adding more oil as needed. Each piece only needs about 1-2 minutes total cooking time. Remove each piece from pan when it is just tinged with color. When all meat has been browned, add remaining ingredients to pan and bring to boil. Add meat, toss to coat, simmer a minute or two until lightly thickened, and serve immediately.