1 lb. boneless pork loin
3 tbsp. flour
1 1/2 tsp. lemon pepper
2 tbsp. butter
1/4 c. Marsala or cream sherry
1/4 c. lemon juice
4-6 thin lemon slices
1/4 c. capers

Slice pork loin into 4 equal pieces. Pound cutlets thin (about 1/8" thick) evenly. Dredge lightly in flour and lemon pepper. Melt butter in large skillet over medium-high heat. Quickly saute cutlets, turning once, until golden brown, about 5 to 6 minutes. Add wine and lemon juice to skillet; shake pan gently and cook 2 to 3 minutes, until sauce is slightly thickened. Serve cutlets garnished with lemon slices and capers. Serves 4.