At Oliveto, chef Paul Canales works with Paul Bertolli, chef and co-owner, to develop the restaurant's Italian-inspired menu. Canales prepares pork scaloppini several ways, ranging from this classic piccata to a version that includes a silky sugo made from pancetta, pork leg, and chicken. In his scaloppini recipes, he relies on a process opposite from tradition. Instead of sautéing the meat and then building the sauce, he creates a sauce first and then cooks the meat in it. Lean and delicate, the pork top round is perfect for this tangy, buttery sauce of lemons, capers, and garlic. Be sure to have some bread on hand for soaking up any leftover sauce.

Start to finish time: About 1 hour

Trim away any excess fat and silver skin around the pork. Starting at the widest end, cut the pork across the grain into 1/8 inch thick slices. Cut the pork as thinly as possible for the most tender results. Do not pound the meat, which will damage the muscle fiber and make the finished dish dry and tough.

To make the sauce, combine the stock, butter, 1/4 cup lemon juice, capers and garlic in a large skillet. Bring to a boil over medium-high heat and cook for 15 to 20 minutes, or until the mixture reduces to the point where it begins to thicken. Stir in the 2 tablespoons parsley. Season to taste with additional lemon juice, salt, and pepper.

Season the pork slices on both sides with salt and pepper. Add the slices to the sauce a few at a time and cook, turning once, for about 1 minute per side, or until the pork changes from pink to off-white and opaque. Transfer to a warmed serving plate. When all the pork is cooked, pour the sauce from the skillet over the top and sprinkle with parsley. Serve.