Fettini di maiale con salsa di capperi
(Fillet of pork with caper sauce)
This easy prep dinner recipe from Susan Bonanno and Danilo Bernabo was translated from a popular Italian magazine. It can be made ahead and then heated covered in an oven before serving. The sauce is strong and has a wonderful flavor while containing very little oil. In fact, I have made the sauce using consume` instead of olive oil and it was delicious.
Preparation and cooking time: 30 min
Serves: 4-6
Ingredients:
1 pound very thin pork cutlets
3-6 Tbs flour,
2 Tbs butter,
2 Tbs olive oil
1 small onion, minced,
2 anchovy fillets, chopped
3 Tbs capers,
2 Tbs parsley, chopped
1/4 cup wine vinegar,
1/4 cup balsamic vinegar
Method:
Slice or pound cutlets as needed to thin to a maximum thickness of 1/4 inch. Heat butter in a saucepan. Press cutlets with flour and saute quickly in hot butter until brown. For a lower fat variation spray a hot saucepan with olive oil spray rather than using butter. Layer cooked cutlets in a casserole dish.
Prepare sauce by heating butter, oil (or consume), anchovies, and onion in a saucepan. Cook until onions become soft then add flour and continue cooking to thicken. Add capers, parsley, and vinegars. Adjust consistency with water until correct. Pour cooked sauce over pork cutlets and serve immediately -preferably over rice - or keep warm covered in oven.
