Schnitzel in Mushroom/Caper sauce

•     1 lb  Boneless Pork Cutlets cut 1/8 inch thick
•   ½ cup  Flour
•    1 cup  White Rhine Wine
•   ¾ cup  Chicken Broth
• 1 clove  Garlic, finely chopped
•   ½ tbs   Lemon Juice or more to taste
•    1 cup  Portobello mushrooms
•  1½ tbs  Capers
•     3 tbs  Butter unsalted
•     2 tbs  Vegetable Oil
•               Salt and Pepper to taste

Prepare all ingredients.
If pork is cut too thick you need to pound them.
Dredge pork in flour, flour can be salted and peppered to your taste.
Heat the oil in a large skillet and lightly brown pork cutlets on both sides, remove and keep warm.
De-glaze the pan with wine and reduce to about half, add the broth, garlic, mushrooms, lemon juice and capers. Simmer till sauce thickens a little. Add the remaining butter then, once the butter has melted, add the pork cutlets and simmer a couple of minutes to thicken the sauce.
Serve cutlets topped with sauce.
To round off this meal try our Potato/Mushroom Casserole with it.