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Pork Scaloppine with Lemon, Capers, and Chopped Arugula

kept bytihleigh
recipe bySerious Eats

12 thin slices pork loin (about 3/8-inch-thick)
salt and pepper
6 tablespoons olive oil, divided
2 tablespoons fresh parsley, chopped
2 teaspoons grated lemon zest
1 tablespoon capers, chopped
2 garlic cloves, minced
1/2 pound arugula, chopped
1 lemon, cut into four wedges



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