|Pork butt||1 Pound, sliced very thin|
|Flour||1 Cup (16 tbs)|
|Olive oil||1 Tablespoon|
|Garlic||1 Clove (5 gm), crushed|
|White wine||1⁄2 Cup (8 tbs)|
|Capers||1 Tablespoon, chopped|
|Parsley||3 Tablespoon, chopped|
Pound the pork very thin between two sheets of wax paper or plastic wrap.
Mix the pepper with the flour, and dredge each slice of pork.
In a large frying pan heat a bit of olive oil, and add the garlic.
Lightly brown the pork slices on both sides, very quickly (you may have to do this in two or three stages, removing the meat as it is browned).
When all the meat is browned, remove it from the pan, and add the lemon juice, white wine, and capers.
Reduce the sauce for just a moment, and replace the meat in the pan.
Add the parsley, and shake the pan a bit so that the sauce is thickened by the flour on the meat.