Pork Cutlets Piccata

8 thin-cut boneless cutlets, 3 to 4 oz each
1/2 c all-purpose flour
5 T unsalted butter, cut into 5 pieces
2 T drained capers
2 garlic cloves, minced
1 c low-sodium chicken broth
1/2 white wine (or substitute chicken broth)
1 T zest and 3 T juice from 1 lemon
2 T finely chopped fresh parsley

1. Pat cutlets dry, season with salt and pepper. Spread flour in dish, reserving1 t. Coat cutlets in flour, shaking off excess. Melt 1 T butter in large skillet over medium-high heat. Cook 4 cutlets until golden brown, 2 to 3 minutes per side. Transfer to platter and tent with foil. Repeat with additional T butter and remaining cutlets.

2. Melt additional T butter in empty skillet. Add capers, garlic, and reserved flour and cook until fragrant, about 30 seconds. Add broth and wine and simmer until reduced to 1/2 c, 8 to 10 minutes. Off heat, whisk in remaining butter, lemon zest, lemon juice and parsley. Season with salt and pepper. Pour sauce over cutlets. Serve.

- Laura Sprague, America's Test Kitchen