Scallopini

• 4 thin slices (0.25"–0.5") boneless pork or veal chop or turkey breast
  (these are your scallopini)
• 2 Tbsp. olive oil
• 2 Tbsp. butter
• 3–4 Tbsp. flour
• 1 lemon
• 2 Tbsp. capers, rinsed
• 0.25 lb. mushooms, sliced thin
• 0.75 cup chicken broth
• 0.33 cup white wine (optional)
• 1 Tbsp. butter (optional)
• 1 Tbsp. minced parsley (optional)
• Kosher salt & coarse pepper

Place the meat on a cutting board under a piece of wax paper (not plastic wrap) and beat it with the flat of a heavy cleaver until very thin.

Lightly coat the scallopini by dipping them into flour and shaking off any excess. Heat a skillet over medium high, pouring in 2 Tbsp. oil and adding 2 Tbsp. butter. When almost smoking, add the scallopini (two rounds is fine, as they probably won't all fit at once, add more oil and butter between rounds as needed).

Cook just one minute per side until browned, then place the meat under foil on a plate in the oven to keep warm.

When you've finished cooking the meat, add the mushrooms to the same pan, pour in the broth and wine, crank up the heat, and reduce the sauce by half (about 5 minutes).

Off the heat, stir in the juice from half a lemon (slice the other half into wedges to serve on the dinner plates), the capers, 1 Tbsp. butter, if using, and salt and pepper to taste. Pour over the meat and serve.