Pork Piccata - cooking recipe

Ingredients

2 each 3/4 lb. pork tenderloins (each tenderloin cut into 6 medallions)
3 Tbsp. olive oil
1/2 c. lemon juice
1/4 c. parsley, chopped
1 lb. fettuccine, cooked
1/2 c. all-purpose flour
1/2 tsp. salt and pepper
1/2 c. Chablis
3 Tbsp. butter or margarine
1 1/2 tsp. capers

Preparation

Place medallions, cut side down, between 2 sheets of plastic wrap.
Flatten 1/4-inch thickness, using a meat mallet or rolling pin.
Combine flour, salt and pepper; dredge pork in flour mixture. Cook half of pork in olive oil in a large skillet over medium heat about 2 minutes on each side or until lightly browned. Remove from heat and keep warm while doing other half, adding more oil as needed.
Add wine and lemon juice to skillet; cook until thoroughly heated.
Add butter, chopped fresh parsley and capers, stirring until butter melts.
Arrange pork over pasta; drizzle with wine mixture.
Garnish, if desired.
Serve immediately.