Instructions: CUTLETS: Slice and pound lean meat into medallion-shapes about 1/4 inch thick and 2-1/2 inches around. In a large skillet, over medium-high heat, warm the oil. Dust the medallions with seasoned flour and saute, turning once, until golden brown (about 2 minutes per side, maximum). Transfer to a platter and keep warm.

Reduce the heat to low. Add garlic and rosemary to the pan and saute, stiring to up to 1 minute to release the flavors. Raise the heat to high and add the wine to deglaze the pan. Add stock. Reduce for about 5 minutes. Stir in the capers, lemon juice. Adjust seasoning with salt and pepper to taste. Pour the sauce over the meat. Garnish with lemon wedges and Italian parsley.

With Pork : HOT COOKED RICE; CARROT STICKS and BRUSSELS SPROUTS: Cut 1 carrot per serving lengthwise in two. Julienne the entire length. Cut spouts in half (3 to 4 per serving). Salt and pepper to taste; add a little rosemary or thyme. Steam and serve with a little chopped walnut or toasted wheat germ.

Makes 3 to 4 servings.

Williams-Sonoma Kitchen Library : Pork and Lamb by Joanne Weir

NOTES : Fast meal with "Medallions" of pork, lamb, turkey, chicken

Sauce: lemon, capers and rosemary
support: hot cooked rice and Brussels sprouts and carrots

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