Pork Scaloppine

By cindygwest

Ingredients

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

Details

Adapted from cuisineweeknightmenus.com

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 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 Pork Scaloppine with sauce.