Cook up these thin and crispy pork cutlets and use the same skillet to whip up an herby caper pan sauce in no time flat.
- 2 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon ground pepper
- 4 pork cutlets, pounded out to ½ inch thick
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter, divided
- 1 tablespoon salt-packed capers, rinsed and chopped
- 1 tablespoon chopped fresh rosemary leaves
- 1 tablespoon chopped fresh sage leaves
- ½ cup dry white wine or lemon juice
- 4 cups zucchini noodles
- Combine flour, salt and pepper. Dredge cutlets by dipping them in flour mixture and shaking off any excess so that each cutlet is lightly dusted.
- Heat 1 tablespoon oil in a large sauté pan or skillet over medium-high heat, then add 1 tablespoon butter and melt, swirling to coat bottom of pan. Place as many pork cutlets as will fit in a single layer in the pan and cook, flipping once, until both sides are golden brown and the pork is cooked through, about 4 minutes total. Transfer to a serving platter and repeat with remaining cutlets.
- Add capers and herbs to the now empty pan and cook over medium-high heat, stirring, just until fragrant, less than 30 seconds. Add wine or lemon juice and cook until reduced by half.
- Stir in the remaining tablespoon of butter, then the zucchini noodles, and sauté until the noodles are slightly soft, about 2 minutes.
- Pour over pork, then drizzle with the remaining oil. Serve immediately.