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
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.
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