Pork Scaloppine with lemon-caper sauce

By cindygwest

Ingredients

• 1 lb. pork tenderloin, trimmed, sliced into twelve 3/4 inch thick pieces, and seasoned with salt and black pepper
• 1 1/4 cups panko bread crumbs
• 1/3 cup grated Parmesan
• 1 egg white
• 1 T. water
• 1 T. unsalted butter
• 1 T. flour
• 1 cup chicken broth
• 2 T. capers
• 1 T. EACH minced lemon zest and fresh lemon juice
• 1 T. chopped fresh sage

Preparation

Step 1

Preheat broiler to high with rack 6 inches from element and broiler pan inside

For the pork: pound pieces into 1/4 inch thick cutlets. Combine panko and Parmesan in a shallow dish. Whisk together egg white and water in a separate dish. Dip cutlets in egg white, then in panko mixture. Transfer cutlets to broiler pan, coat both sides with nonstick spray, and broil 3 minutes; flip and broil 3 minutes more. Remove cutlets from oven; keep warm

For the sauce, melt butter in a saucepan over medium-high heat. Whisk in flour, cook 1 - 2 minutes, whisking constantly. Whisk in broth, then add capers, zest, lemon juice, and sage. Cook sauce until smooth and slightly thickened, 8 - 10 minutes. Season sauce with salt and pepper. Serve over cutlets.