Pork Cutlets in Caper Sauce
Rinse the cutlets, pat dry, season with pepper and dredge in flour. Shake off excess and fry until golden brown for about 3 minutes in hot butter. Remove from pan.
Deglaze with broth and cream and bring to a boil while stirring. Add lemon juice and capers and season with salt and pepper.
Rinse the parsley, drain well and chop coarsely. Set some leaves aside for garnish. Add the chopped parsley to the sauce and place the cutlets in the pan. Cook in sauce until cooked through, approximately 2 minutes. Arrange the cutlets with the sauce on plates and serve garnished with parsley.