Salt and freshly ground black pepper
1½ cups all-purpose flour
3 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
2 garlic cloves, minced
1 tablespoon Dijon mustard
1 lemon, thinly sliced
2 tablespoons capers
2½ cups chopped radicchio
Lemon wedges, for serving
Season the pork on both sides with salt and pepper. Put the flour in a large bowl and dredge each piece of pork thoroughly in the flour. In a large sauté pan, heat the olive oil over medium heat. Add the pork and sauté until browned and fully cooked, about 1 to 3 minutes per side. Remove the pork from the pan and remove all but 1 tablespoon of oil from the skillet. Add the butter and melt over medium heat. Add the garlic and sauté until fragrant, about 1 minute. Add the Dijon mustard and stir for 30 seconds to 1 minute. Add the lemon slices, capers and radicchio. Sauté until the radicchio is just tender, about 2 to 3 minutes. Divide the pork among four plates, and top each cutlet with the lemon, caper and radicchio mixture. Serve immediately with lemon wedges.