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 fry about for 2 minutes on each side over medium heat. As each piece is cooked, transfer to a warm platter

Add the wine and lemon juice, 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.