for 2 person

Meat

250 g	pork cutlet
½ tsp	salt
a little	pepper
1 tbsp	white flour
	clarified butter for frying

Sauce

½ dl	lemon juice
1 ½ dl	chicken bouillon
3 tbsp	capers, rinsed with cold water, drained
2 tbsp	peppermint, finely chopped
¼ tsp	salt
a little	pepper
2 tbsp	butter
1 tbsp	white flour

How it's done

Meat

Season the meat and toss in the flour. Heat the clarified butter in a frying pan, fry the meat for approx. 2 mins. on each side, remove from the pan and keep warm.

Sauce

Pour the lemon juice and stock into the same pan, loosen any bits that have stuck to the bottom of the pan. Add the capers and mint, season. Mix the butter and flour, add them to the pan while stirring, simmer for approx. 5 mins. Return the cutlets to the pan and heat gently. Serve the meat with the sauce.

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