How to make it

  • Slice tenderloin into 8 equal pieces then flatten each piece gently to a cutlet 1/8” thick.
  • Dust cutlets lightly with flour then sprinkle with lemon pepper.
  • Melt butter in nonstick pan over medium high heat.
  • Quickly sauté cutlets turning once until golden brown about 8 minutes total.
  • Add sherry and lemon juice to skillet then shake pan gently and cook 2 minutes longer.
  • Serve garnished with lemon slices and capers.

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