Combine all dry ingredients together
Pound pork cutlets as thin as possible covered in plastic wrap or in a zip lock bag
Dredge pork cutlets in the dry ingredients
In a large heavy bottomed frying pan heat butter and oil together until sizzling hot but not smoking
Gently place the pork in the pan careful not to over crowd the pan, make in two batches if needed. Cook for about 4 minutes a side
Remove cutlets leaving the oil and butter in the pan and place pork on a warm plate
Fry up the the garlic for 30 second
Sprinkle in the flour and stir constantly for two minutes
Deglaze pan with white wine and reduce by half
Add chicken stock and stir to combine
Add lemon juice, capers and zest
If at this point it's too thick add water, if too thin reduce a bit more
Place pork back into pan and spoon sauce over top flipping to make sure they get sauced up.
Serve with pasta, roasted potatoes, zoodles or whatever you like!
