Pork Scallopini with Leek & Caper Vinaigrette



Place the flour on a paper plate; season the cutlets on both sides with salt, pepper and garlic powder and dredge in the flour, shaking off excess.

Heat a large nonstick skillet over medium heat; coat the bottom of the pan with olive oil, adding more oil for the second batch if needed.

In two batches, sauté the cutlets until golden brown and just cooked through, 1 to 3 minutes per side. Transfer to a platter; tent with foil to keep warm.

To the same pan again coat the bottom of the pan with olive oil and sauté the leeks until soft and translucent.

Add the stock, bring to a boil and scrape any bits (fond) off the bottom of the pan. Simmer and reduce slightly (cook for about 3 or 4 minutes). Stir in the capers, lemon zest, lemons juice and parsley. Return the pork to the pan along with any juices that have accumulated, turn to coat with the sauce and until the pork has heated, 1 – 2 minutes.

Place the pork on a platter or individual plates, sauce with the leek mixture.