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Cut pork crosswise into 8 pieces. Place each pork piece between
2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch
thickness using a meat mallet or rolling pin. Sprinkle both sides
of the pork with salt and pepper. Place the flour in a shallow
bowl. Dredge pork in flour, turning to coat; shake off the excess
flour. Heat 1 1/2 teaspoons olive oil in a nonstick skillet over
medium-high heat. Add half of pork, and cook 2 minutes on
each side or until done. Remove pork mixture from pan, and
keep warm. Repeat procedure with the remaining oil and pork.
Return pork to pan. Add wine and broth; bring to a boil. Stir in
olives and capers; cook 4 minutes. Sprinkle with parsley.
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