Pork Scallopini with Lemon Capers & Red Cabbage

600 g thin pork cutlets
SIDS SALT & PEPPER to taste
1½ cups all-purpose flour
3 tbsp rice bran oil
1 tbsp butter
2 garlic cloves, minced
¼ tsp SIDS CRAZY LEMON
1 tbsp Dijon mustard
1 lemon, thinly sliced
2 tbsp capers
2½ cups chopped red cabbage
Lemon wedges, for serving

Rub the pork on both sides with SIDS SALT & 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 oil to MEDIUM. Add the pork and sauté until browned and fully cooked, about 1-3 minutes per side.
Remove the pork from the pan and remove all but 1 tablespoon of oil. Add the butter and melt over medium heat.
Add the garlic, SIDS CRAZY LEMON 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 2-3 minutes.
Divide the pork among four plates, and top each cutlet with the lemon, caper and radicchio mixture. Serve immediately with lemon wedges.