Start by patting the pork cutlets dry using paper towels. This small step helps the flour adhere better and get that golden brown crust. Sprinkle some kosher salt and freshly cracked black pepper on both sides. Don’t be shy with seasoning; it’s necessary for flavor.

Spread the flour on a plate. Dredge each pork cutlet in the flour, ensuring both sides are coated evenly. The flour will not only provide a nice crust but also help thicken the sauce.

In a large skillet, heat 2 tablespoons of unsalted butter and the vegetable oil over medium-high heat. The mix of butter and oil prevents the butter from burning while adding flavor.

Once hot, add the cutlets to the pan in a single layer, being careful not to crowd them. Sauté for about 3-4 minutes on each side until the pork is browned and cooked through. You want that beautiful golden color. Once done, transfer the cutlets to a plate and cover loosely with foil to keep warm.

In the same pan, pour in the white wine, scraping up any brown bits from the bottom. This is where the flavor lives! Let it simmer for a minute to reduce. Then add the chicken stock, capers, lemon juice, and the Dijon mustard. Stir well.

Once the sauce is simmering, toss in the shallots and the sage leaves. They’ll infuse the sauce with their distinct flavors. Allow it to simmer for about 5 more minutes until slightly reduced.

Return the pork cutlets to the pan and let them bathe in that sauce for an additional 2 minutes. This step allows the pork to absorb all those great flavors. Finish off with the remaining butter and chopped parsley, stirring everything to combine.