Pork Piccata

Directions

1. 1
   Place medallions, cut side down, between 2 sheets of plastic wrap.
2. 2
   Flatten 1/4-inch thickness, using a meat mallet or rolling pin.
3. 3
   Combine flour, salt and pepper; dredge pork in flour mixture. Cook half of pork in olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from heat and keep warm while doing other half, adding more oil as needed.
4. 4
   Add wine and lemon juice to skillet; cook until thoroughly heated.
5. 5
   Add butter, chopped fresh parsley and capers, stirring until butter melts.
6. 6
   Arrange pork over pasta; drizzle with wine mixture.
7. 7
   Garnish, if desired.
8. 8
   Serve immediately.