Pork Scaloppini Perigina

INGREDIENTS:¼ cup all-purpose flour
½ tsp. salt
¼ tsp. ground black pepper
4 boneless pork loin chops, cut 3/4 inch thick (about 4 oz. each)
1 Tbsp. olive oil
1 Tbsp. capers, rinsed and drained
2 cloves garlic, minced
1-½ cups dry white wine
1 Tbsp. grated lemon peel
½ tsp. dried sage leaves
4 oz. thinly sliced Prosciutto di Parma, cut into ¼X 2inch strips
1 Tbsp. chopped parsleyDIRECTIONS:Combine flour, salt and pepper on sheet of

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