Pork Piccata

Traditionally made with veal, which I will not eat, this dish works pretty well with pork loin or turkey breast.

• 1 lb. boneless, skinless turkey breast or pork loin
• 0.33 cup flour
• 1 tsp. salt
• 0.5 tsp. white pepper
• 4 Tbsp. butter
• 6 Tbsp. Shiaoxing wine (or a dry sherry if you can't get this)
• juice of 0.5 lemon
• 1–2 Tbsp. capers
• 2 Tbsp. chopped parsley

Slice the turkey or pork 0.25" thick, then place the slices between two sheets of waxed paper or plastic wrap and pound with a mallet until about 0.125" thick.

Mix the flour, salt, and pepper in a small bowl and lightly dredge the pieces of meat.

Melt the butter in a skillet and quickly sauté about for 2 minutes on each side over medium heat. As each piece is cooked, transfer it to a warm platter

Once that's done, add the wine and lemon juice to the skillet and swirl the liquid around until the bits are dissolved in it, and the liquid has reduced by a third. Stir in the capers, and pour the sauce over the meat. Sprinkle with the parsley.